Non Hydrogenated Vegetable Fat

Non-hydrogenated vegetable fat refers to fats and oils obtained from plant sources that have not undergone the chemical process of hydrogenation. This process is used to make liquid oils more solid at room temperature, but it can create trans fats. Non-hydrogenated fats are used in their natural state or processed without hydrogenation.

Manufacturers use non-hydrogenated vegetable fats to provide texture, mouthfeel, and richness to foods. They can also act as a cooking medium or a carrier for flavors. These fats are commonly found in baked goods, snacks, and processed foods like cookies, crackers, and pasta.

Specific vegetable fats are generally recognized as safe (GRAS) by the FDA when used under appropriate conditions. The term "non-hydrogenated" is important because it indicates the absence of partially hydrogenated oils (PHOs), which were a major source of artificial trans fats. The FDA determined that PHOs are no longer GRAS as of 2018, effectively removing most artificial trans fats from the food supply. JECFA and EFSA have evaluated many individual vegetable oils and fats, setting acceptable daily intakes or concluding they are safe for consumption. The health effects of non-hydrogenated vegetable fats depend on the specific type of fat and its fatty acid profile, particularly the amounts of saturated and unsaturated fats.