Hydrogenated Vegetable Oil Palm Kernel And Soybean Oil

Hydrogenated vegetable oil is made by adding hydrogen to liquid vegetable oils, such as palm kernel and soybean oil, to make them more solid at room temperature. This process changes the oil's structure and can affect its fatty acid profile.

It is used in foods to improve texture, extend shelf life, and provide stability. It is often found in baked goods, candies, and snack foods to give them a desirable consistency and prevent spoilage.

Hydrogenated vegetable oil can refer to either partially or fully hydrogenated oils. Partially hydrogenated oils (PHOs) were the primary source of artificial trans fat in the diet. The FDA determined that PHOs are no longer generally recognized as safe (GRAS) and are no longer permitted in most food products since 2018, removing most artificial trans fat from the food supply, due to concerns about their impact on heart health. Fully hydrogenated oils, however, do not contain artificial trans fat and are generally considered safe. This ingredient may contain varying levels of trans fats depending on the extent of hydrogenation.