Elaidinisation

Elaidinisation 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 elaidinisation is trans fat.

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

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