Hydrogenated Vegetable Palm Oil

Hydrogenated vegetable palm oil is a type of fat made from palm oil that has undergone a process called hydrogenation. This process adds hydrogen atoms to the oil, changing its chemical structure and making it more solid at room temperature. It helps improve the texture and stability of food products.

Manufacturers add hydrogenated vegetable palm oil to foods to improve texture, extend shelf life, and provide a solid fat structure. It is often used in baked goods like cookies and biscuits, candies, and seasoning mixes to give them a desirable consistency and prevent spoilage.

Partially hydrogenated oils (PHOs), which contain artificial trans fat, are no longer considered Generally Recognized As Safe (GRAS) by the FDA since 2018. This has largely removed artificial trans fat from the US food supply. Fully hydrogenated oils, however, are different; they contain very little to no trans fat and are generally permitted by the FDA. Dietary guidelines recommend limiting intake of saturated fats, which are present in palm oil, to less than 10% of daily calories.