In order to avoid food supervision or take risks for food quality, a considerable number of small factory products will falsely label or reduce the actual harm when using hydrogenated vegetable oil, non-dairy creamer and margarine. The products used for testing are not the same as those sold, or because there is no cost at all, whether the process of complete hydrogenation is used in food packaging can be avoided. You can say there is too much water in this area. If you don't believe me, you can take it. Any product marked with "non-dairy creamer" should be tested, and the actual value of trans fatty acids is less than 0.3% of the national "unlabeled line". If it is a false label, the manufacturer should be sued.
Unsaturated fatty acids are contained in vegetable oil and polyunsaturated fatty acids are contained in animal oil. They will produce some trans fatty acids more or less when cooking at high temperature, which is not necessarily the reason why the hydrogenation process is completely incomplete. Vegetable oil is unstable in the hydrogenation process, and it is not excluded to produce a certain dose of trans saturated fatty acids. Are you sure any food factory can control these quantities below 0.3%?