That really explains it much more succinctly Travis. Thanks a lot.Fully saturated fats cannot be trans-fats. This only occurs when they are not fully hydrogenated. A fatty-acid still needs at least one double bond (C=C) to have a cis or a trans orientation.
It is possible to produce fully saturated fats from canola oil, but this is not generally done. The partial hydrogenation of canola oil is certain to produce unnatural trans fats.
I think partial hydrogenation is more common because of the demonization of saturated fats and because they want margarine to closely approximate the consistency of butter. A stiffer fully-hydrogenated margarine might confuse consumers (they are confused already if they buy margarine in the first place!).
It makes a lot of sense. I recall talking with a friend whose family owns the Spring brand of refined coconut oil and hydrogenated coconut oil. She calls the hydrogenated coconut oil "lard," and that means the product is solid even in our hot local climate, as that is how lard is.
I should make a point of remembering that full hydrogenation takes away the trans-fattiness of an unsaturated fat undergoing hydrogenation.