Powdered Shortening?

[TheGrey]

Congratulations. You found a generic blurb about trans fats... It's about the carbon chain length as much as the hydrogens attached to it. You can have one of those supposed really good "unsat fats" with a grossly large carbon chain and still have coagulation issues if you eat enough of them. A short enough saturated hydrocarbon chain won coagulate regardless of fully hydrogenated or not.

Fats and oils are simply not "one is good, one is bad". It's more complicated than that. It's biochemistry.

Okay. I'm not a biochemist, and can't claim any particular knowledge in that realm, so I'll bow to your authority on the matter. I hadn't realized there were more factors to it.