Partially Hydrogenated Palm Kernel Oil Coconut Oil Palm Oil

Partially hydrogenated oils are vegetable oils, such as palm kernel, coconut, and palm oil, that have been chemically changed to be more solid at room temperature. This process involves adding hydrogen atoms to the oil molecules, which also creates artificial trans fats.

Manufacturers use partially hydrogenated oils to improve the texture, stability, and shelf life of food products. They are often found in baked goods, snack foods, and coatings for items like yogurt-covered raisins, providing a solid fat structure.

The U.S. Food and Drug Administration (FDA) determined in 2018 that partially hydrogenated oils (PHOs) are no longer Generally Recognized As Safe (GRAS) for use in food. This action effectively removed most artificial trans fats from the food supply. Scientific evidence has consistently shown that consuming artificial trans fats raises 'bad' (LDL) cholesterol and lowers 'good' (HDL) cholesterol, which increases the risk of heart disease.