"Fractionated oils are different. The term comes from the fact that most edible oils contain a mixture of saturated and unsaturated fats, a ‘fraction’ of each. The more saturated a fat an oil contains, the more solid that oil becomes, and the higher its melting point, and vice-versa. Fractionation can make an oil either more liquid or more solid, by removing either the saturated or the unsaturated fractions. Since the basic molecular structure of the fats aren’t changing – only their proportions – fractionated oils don’t pose any of the drawbacks specific to hydrogenated oils.
Note: Labeling laws allow a product with any amount less than .5 g of trans-fat to claim zero grams of tran-fat. That’s how and why some product’s have a front label that says “Zero Trans Fat” while the Nutrition Facts panel shows hydrogenated oil."
See entire article @ AllStarHealth