Hi all,

I've read a few things on here about the oil used in Mayonaisse, but
I'm
confused.  It seems to me that I once (or twice) read someone saying
that commercially-produced, grocery-store mayos are made with
partially
hydrogenated oils.  However, when I look at the labels in the store,
the
ones I buy do NOT call the oil partially hydrogenated.  It's either
simply "canola oil" or "soy oil."

I realize that both canola and soy have certain other potential
liabilities in and of themselves, but can someone please clarify this
partially hydrogenated issue for me?  Isn't it true that government
labeling laws requiring the manufacturer to say it's partially
hydrogenated if it, in fact, is??

Thanks, Chuck