Ingredient

Partially Hydrogenated Coconut

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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers historically added partially hydrogenated coconut to foods to improve texture, extend shelf life, …

What it is

Partially hydrogenated coconut refers to coconut oil that has undergone a process called partial hydrogenation. This process involves adding hydrogen atoms to the oil's unsaturated fatty acids, changing its chemical structure. This makes the oil more solid at room temperature and increases its shelf stability.

Why it's used

Manufacturers historically added partially hydrogenated coconut to foods to improve texture, extend shelf life, and provide a solid fat source. It was often found in baked goods, snack foods, coffee creamers, and processed foods where a specific fat consistency was desired.

Health notes

Partially hydrogenated oils (PHOs) were the primary source of artificial trans fat in the diet. The FDA determined that PHOs are no longer Generally Recognized As Safe (GRAS) for use in human food, with a compliance date of 2018, effectively removing most artificial trans fat from the US food supply. Consumption of artificial trans fat has been linked to an increased risk of heart disease by raising 'bad' (LDL) cholesterol and lowering 'good' (HDL) cholesterol. JECFA has evaluated trans fatty acids and concluded that high intake increases the risk of coronary heart disease.

Allergen info

Coconut is recognized by the FDA as a tree nut for food labeling purposes, even though it is botanically a fruit. Therefore, products containing coconut must declare it as a major allergen.

Products containing Partially Hydrogenated Coconut

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.