Partially Hydrogenated Palm Kernel Oil And Coconut Oil

Partially hydrogenated palm kernel oil and coconut oil are vegetable oils that have been chemically altered through a process called partial hydrogenation. This process adds hydrogen atoms to the oil molecules, changing their structure from liquid to solid or semi-solid at room temperature.

These oils were historically used in many processed foods to improve texture, extend shelf life, and provide stability. They helped create a desirable mouthfeel in baked goods, chocolates, and other confections, such as those found in cake, cookie & cupcake mixes, chocolate, croissants, and muffins.

The FDA determined in 2015 that partially hydrogenated oils (PHOs) are no longer "Generally Recognized As Safe" (GRAS) for use in food, with a compliance date of 2018. This action was taken because PHOs are the primary source of artificial trans fat, which has been shown to raise low-density lipoprotein (LDL) cholesterol (often called "bad" cholesterol) and lower high-density lipoprotein (HDL) cholesterol (often called "good" cholesterol). These changes in cholesterol levels increase the risk of heart disease. JECFA has evaluated trans fatty acids and advises minimizing their intake.