Fully Hydrogenated Vegetable Oils

Fully hydrogenated vegetable oils are fats made from liquid vegetable oils, such as soybean, palm, or canola oil. They are produced by a process called hydrogenation, which adds hydrogen atoms to the oil's unsaturated fatty acids. This process makes the oil more solid at room temperature and increases its stability.

Manufacturers use fully hydrogenated vegetable oils to improve the texture and mouthfeel of food products, and to prevent oil separation. They contribute to a creamy consistency in spreads and can extend shelf life by making products less prone to spoilage from oxidation. These oils are commonly found in nut and seed butters, baked goods, and some frozen foods.

Fully hydrogenated vegetable oils are generally recognized as safe (GRAS) by the FDA. Unlike partially hydrogenated oils (PHOs), which are no longer GRAS and were a significant source of artificial trans fat, fully hydrogenated oils contain very little to no artificial trans fat. However, they are high in saturated fat, and the 2025-2030 Dietary Guidelines for Americans recommend limiting saturated fat intake to less than 10% of daily calories. JECFA and EFSA have not set specific limits for fully hydrogenated vegetable oils as a distinct additive, but rather address dietary fat intake generally.