Hydrogenated Palm Oil Hydrogenated Palm Kernel Oil

Hydrogenated palm oil and hydrogenated palm kernel oil are vegetable oils that have undergone a process called hydrogenation. This process adds hydrogen to the oil, making it more solid at room temperature and increasing its shelf life.

These oils are added to foods to improve texture, prevent separation of ingredients, and extend shelf life. They are commonly found in baked goods, snack foods like chips and pretzels, and confectionery products.

Hydrogenation can create trans fats, though the process used for palm oil typically creates less trans fat than older methods used for other oils. The FDA has determined that partially hydrogenated oils (PHOs) are no longer GRAS (Generally Recognized As Safe) and have been removed from most foods, significantly reducing artificial trans fat intake. While palm oil itself is a saturated fat, the health effects of saturated fats are debated. JECFA and EFSA have evaluated fats and oils, but specific ADIs for hydrogenated palm oil are not typically set.