Partially Hydrogenated Palm Kernel And Soybean Oil

Partially hydrogenated palm kernel and soybean oil is a blend of plant-based oils that has undergone a chemical process called partial hydrogenation. This process adds hydrogen atoms to some of the unsaturated fats, which makes the oil more solid at room temperature. It is used to alter the texture and stability of food products.

Manufacturers add this ingredient to improve the texture, mouthfeel, and shelf life of various foods. It helps provide structure and stability in products like baked goods, snack bars, and certain confections. You might find it in ice cream, cereal bars, and candy.

Partially hydrogenated oils (PHOs) were the primary source of artificial trans fats 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 fats from the food supply. Artificial trans fats are known to raise 'bad' (LDL) cholesterol and lower 'good' (HDL) cholesterol, which can increase the risk of heart disease. JECFA has evaluated trans fatty acids and their impact on health.