The physical properties of oils and fats depend on the composition of those oils, with one important factor being the unsaturation (fatty acid double bounds) of the oil. The more saturated fatty acids, the higher the melting point.  

With a liquid oil, one way to increase its melting point and stability is to hydrogenate the double bounds of fatty acids and thereby increase the saturated fatty acid amount in the mixture. 

However, the hydrogenation of oils and fats has several results that are undesirable. These include the formation of trans fatty acids and the use of Nickel in the process (chemical process).  

Therefore, a natural hydrogenation is of interest to us. However, our interest is not limited to alternative hydrogenation methods (such as enzymatic, fermentative, or electrochemical approaches).  

We would also be interested in alternative solutions that accomplish any of the following: 1) methods that raise the melting point of oils, 2) Change fatty acid profile to increase melting point and smoothness of the product, 3) solutions that would optimize crystallization behavior of oils or fats all while avoiding the creation of trans fats.