Made With Non-hydrogenated Oils
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What it is
Non-hydrogenated oils are fats that have not undergone the chemical process of hydrogenation. Hydrogenation adds hydrogen to liquid vegetable oils, making them more solid and stable. These oils are typically liquid or semi-solid at room temperature and can come from various plant sources like sunflower, canola, or palm, or sometimes animal sources.
Why it's used
Manufacturers use non-hydrogenated oils as a source of fat to provide texture, flavor, and mouthfeel in many processed foods. This label is often used to highlight the absence of artificial trans fats, which were historically found in partially hydrogenated oils. They are commonly found in baked goods such as cookies and biscuits, snack foods, and some spreads.
Health notes
The primary health implication of using non-hydrogenated oils is the absence of artificial trans fats, which are known to negatively impact heart health. The FDA removed partially hydrogenated oils (PHOs) from their Generally Recognized As Safe (GRAS) status in 2018, effectively removing most artificial trans fats from the food supply. The health effects of non-hydrogenated oils depend on the specific oil used, particularly its saturated fat content. The Dietary Guidelines for Americans 2025-2030 recommend limiting saturated fat intake to less than 10% of daily calories.
Allergen info
The term 'non-hydrogenated oils' itself is not a major allergen. However, specific oils used within this category, such as soybean oil or peanut oil, can be derived from FDA major allergens. Consumers should check the ingredient list for the specific types of oils present.