Hydrogenated vegetable oils contain of trans fatty acids. Because of the increased health concern about trans fatty acids, new hydrogenations have been studied to seek ways for substantial reduction of the trans fatty acids in the hydrogenated vegetable oils. This paper reviews new hydrogenation processes such as electrocatalytic hydrogenation, precious catalyst hydrogenation, and supercritical fluid state hydrogen, which have shown promising results for the reduction of trans fatty acids below the level of 8%. This paper also reviews the recently introduced hydeogenation technique for high accumulation of conjugated linoleic acids, beneficiary functional components. The hydrogenated vegetable oils with high quantity conjugated linoleic acid might provide the possibility for the utilization of hydrogenated oils as health-prompting food ingredients.