Palm Oil Hydrogenated Palm Oil

Palm oil is a vegetable oil extracted from the fruit of oil palm trees. Hydrogenated palm oil is palm oil that has undergone a process called hydrogenation, which makes the oil more solid and stable at room temperature.

Manufacturers use hydrogenated palm oil to improve the texture, shelf life, and stability of food products. It provides a solid fat structure for baked goods, confectionery, and spreads, contributing to a desirable mouthfeel and preventing spoilage.

Palm oil is generally recognized as safe (GRAS) by the FDA. Hydrogenated palm oil can be either partially or fully hydrogenated. Partially hydrogenated oils (PHOs), which were a primary source of artificial trans fats, are no longer considered GRAS by the FDA since 2018. Fully hydrogenated palm oil, however, contains very little to no artificial trans fat. Both palm oil and hydrogenated palm oil are high in saturated fat, which the Dietary Guidelines for Americans recommend limiting to less than 10% of daily calories. JECFA has evaluated palm oil and set an acceptable daily intake.