On partial hydrogenation, the amounts of monounsaturated fatty acids actually increase.

According to the company, trans fat was created artificially by bubbling hydrogen gas through vegetable oil in a process called partial hydrogenation.

In the US, partial hydrogenation is common as a result of preference for homegrown oils.

At this same time, the food industry was rapidly adopting partial hydrogenation to meet their oil and shortening needs.

The new soybean oils reduce the need for partial hydrogenation, so that fewer trans fats are produced during processing.

In the case of partial hydrogenation, trans fats may be generated as well.

Their partial hydrogenation reduces most but not all, of these carbon-carbon double bonds.

Production of trans fatty acids is therefore an undesirable side effect of partial hydrogenation.

Catalytic partial hydrogenation necessarily produces trans-fats, because of the reaction mechanism.

Alternatively, cyclohexanone can be produced by the partial hydrogenation of phenol: