Hydrogenated Vegetable Oil | Rapeseed

Hydrogenated vegetable oil is made by adding hydrogen to liquid vegetable oil, such as rapeseed oil. This process changes the oil's chemical structure, making it more solid at room temperature and increasing its stability.

Manufacturers use hydrogenated vegetable oil to improve the texture of foods, make them more stable, and extend their shelf life. It is commonly found in baked goods, snack foods, and some spreads.

The FDA revoked the Generally Recognized As Safe (GRAS) status for partially hydrogenated oils (PHOs) in 2018, which were the primary source of artificial trans fat in the food supply. This action aimed to remove most artificial trans fats from processed foods. Fully hydrogenated oils, which contain very little to no trans fat, are still permitted for use by the FDA. JECFA has evaluated trans fatty acids, which are formed during partial hydrogenation, and EFSA has also assessed their dietary impact. High intake of artificial trans fats has been linked to an increased risk of heart disease.