Contains Less Than 1.5% Of Hydrogenated Vegetable Oil

Hydrogenated vegetable oil is made by adding hydrogen atoms to liquid vegetable oils, such as soybean or palm oil. This process, called hydrogenation, changes the oil from a liquid to a solid or semi-solid fat at room temperature. It alters the oil's texture and increases its stability.

Manufacturers use hydrogenated vegetable oil to improve the texture of foods, making them creamier or giving baked goods a flakier consistency. It also helps extend the shelf life of products by making them more resistant to spoilage. It is commonly found in baked goods, snack foods, and some processed desserts.

In the US, the FDA determined that partially hydrogenated oils (PHOs), which are a primary source of artificial trans fat, are no longer generally recognized as safe (GRAS) for use in food, effective 2018. This action aimed to remove most artificial trans fats from the food supply due to their established link to increased risk of heart disease. Fully hydrogenated oils, in contrast, contain very little to no trans fat and are still permitted for use. JECFA has evaluated dietary fats, including trans fatty acids, and has provided guidance on their intake.