Hydrogenated Coconut And Palm Kernel Oil

Hydrogenated coconut and palm kernel oil is a fat derived from coconut and palm kernel oils that has undergone a process called hydrogenation. This process adds hydrogen atoms to the oil molecules, changing their physical properties, such as making them more solid at room temperature.

Manufacturers add this ingredient to foods to improve texture, stability, and shelf life, and to provide a creamy mouthfeel. It is commonly found in baked goods, frozen desserts, and snack foods like puddings, custards, cakes, and pies.

Hydrogenation can result in either partially or fully hydrogenated oils. Partially hydrogenated oils (PHOs) were the primary source of artificial trans fats, which the FDA determined were no longer "Generally Recognized As Safe" (GRAS) as of 2018, effectively removing most artificial trans fats from the US food supply. Fully hydrogenated oils, which do not contain artificial trans fats, are still permitted and used to achieve desired food textures and stability. Coconut and palm kernel oils are naturally high in saturated fat, and the Dietary Guidelines for Americans 2025-2030 recommend limiting saturated fat to less than 10% of daily calories.