Elaidic acid is primarily used in the food industry as a trans-fatty acid found in partially hydrogenated oils. It is utilized to enhance the texture, stability, and shelf life of processed foods such as margarine, baked goods, and snack products. However, due to its association with increased risk of cardiovascular diseases, its use has been significantly reduced, and many countries have imposed regulations to limit or eliminate trans fats in food products. In research, elaidic acid is often studied to understand the health impacts of trans fats and to develop healthier alternatives in food processing. Additionally, it serves as a model compound in lipid biochemistry to investigate the effects of fatty acid structure on cellular metabolism and membrane properties.