On hydrogenation the supercooling temperature gradually increases and the rise in temperature on solidification decreases. Dilatation of the hydrogenated samples show that with progress of hydrogenation the dilatation is lowered than the original fat which again improves with the formation of trans acids. However, the melting range is extended with the formation of trans acids, giving rise to a series of products having long plastic range. Copyright © 1983 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim