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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use partially hydrogenated coconut oil to improve the texture, stability, and shelf life …
What it is
Partially hydrogenated coconut oil is a type of fat derived from coconuts. It is made by adding hydrogen to liquid coconut oil through a process called partial hydrogenation. This process changes the oil's texture, making it more solid at room temperature.
Why it's used
Manufacturers use partially hydrogenated coconut oil to improve the texture, stability, and shelf life of various food products. It can make foods like ice cream and baked goods creamier and help prevent spoilage. It was commonly found in items such as ice cream, powdered drinks, and chewing gum.
Health notes
Partially hydrogenated oils (PHOs), including partially hydrogenated coconut oil, are no longer considered 'Generally Recognized As Safe' (GRAS) by the U.S. Food and Drug Administration (FDA) since 2018. This regulatory action effectively removed most artificial trans fats from the U.S. food supply. Scientific evidence has linked the consumption of artificial trans fats to an increased risk of heart disease. JECFA (the Joint FAO/WHO Expert Committee on Food Additives) has also evaluated trans fatty acids and recommends limiting their intake.
Allergen info
Coconut is considered a tree nut for food labeling purposes by the U.S. Food and Drug Administration (FDA), making it a major allergen.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.