Partially hydrogenated fats or fully hydrogenated fats contain more trans fats. I am looking for a scientific study on this and I wonder your comment/knowladge. Of course, it would be very good if it is in bakery products, but if not, what is your knowledge on this subject, can you help?
Its a common knowledge that partial hydrogenation creates trans fats than full hydrogenation. A book about fat chemistry and industrial fats chemistry would relate it
Even comprehensive food chemistry books tells about it
There are scattered references in the web ,if you onky care to search about it.pertaining to hydrogenation of fats …GO FIND IT…