Elaidinization

Elaidinization is a chemical reaction which alters the orientation of double-bonds from cis- to trans-. It is most often performed on fats and oils to increase both the melting point and the shelf life without reducing the degree of unsaturation. The typical product of elaidinization is trans fat.

The word originates from elaidic acid, the trans-isomer of oleic acid.

Elaidinization of oleic acid, a common component of vegetable oils, yields its trans-isomer elaidic acid.

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