Partially Hydrogenated Lard

Partially hydrogenated lard is rendered pig fat that has undergone a chemical process called partial hydrogenation. This process adds hydrogen atoms to the unsaturated fatty acids in the lard, making it more solid and stable at room temperature.

Manufacturers use partially hydrogenated lard to improve the texture, shelf life, and stability of food products. It helps create a desirable consistency and prevents spoilage. It is commonly found in baked goods like cakes, cookies, and muffins, as well as in some processed foods and frozen dinners.

Partially hydrogenated oils (PHOs), which include partially hydrogenated lard, are no longer generally recognized as safe (GRAS) by the FDA since 2018. This action effectively removed most artificial trans fats from the food supply. PHOs are a significant source of artificial trans fats, which have been linked to an increased risk of heart disease. Both JECFA and EFSA have evaluated trans fatty acids and have noted concerns about their impact on health.