Partially Hydrogenated Palm And Canola Oils

Partially hydrogenated oils are fats that have undergone a process called partial hydrogenation. This process adds hydrogen atoms to liquid vegetable oils, making them more solid at room temperature. This specific ingredient is made from palm and canola oils.

Manufacturers used partially hydrogenated oils to improve the texture, stability, and shelf life of processed foods. They were commonly found in baked goods, snack foods, fried items, and margarines. Their use has significantly decreased.

In the United States, partially hydrogenated oils (PHOs) are no longer considered Generally Recognized As Safe (GRAS) by the FDA since 2018. This change was implemented to remove most artificial trans fat from the food supply due to concerns about its impact on heart health. Scientific evidence has linked the consumption of artificial trans fats to an increased risk of heart disease. JECFA has evaluated trans fatty acids and their health effects.