Partially Hydrogenated Palm Kernel And Soybean Oils

Partially hydrogenated palm kernel and soybean oils are fats that have undergone a process called partial hydrogenation. This process adds hydrogen atoms to liquid vegetable oils, changing their chemical structure to make them more solid at room temperature. This modification helps improve the texture and shelf life of food products.

Manufacturers historically added partially hydrogenated oils to foods to improve texture, mouthfeel, and shelf stability, and to prevent spoilage. They were commonly found in baked goods, snack foods, fried items, and certain processed foods to provide a desirable consistency and extend product freshness.

The US Food and Drug Administration (FDA) determined that partially hydrogenated oils (PHOs) are no longer 'Generally Recognized as Safe' (GRAS) for use in human food. This decision, effective in 2018, was based on scientific evidence concerning the artificial trans fats created during the partial hydrogenation process. Artificial trans fats have been linked to increased risk of heart disease. The FDA's action effectively removed most artificial trans fats from the US food supply. JECFA has evaluated trans fatty acids and recommends that intake be as low as possible.