Partially Hydrogenated Palm

Partially hydrogenated palm is a type of fat made from palm oil. It undergoes a process called partial hydrogenation, which changes its chemical structure. This process makes the oil more solid at room temperature and extends its shelf life.

Manufacturers add partially hydrogenated palm to foods to improve texture, mouthfeel, and shelf stability. It helps make baked goods like cookies and biscuits crispier or creamier, and can prevent chocolate from melting too quickly. It is often found in processed foods such as cookies, candy, and chocolate.

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 made because PHOs are a major source of artificial trans fat, which has been linked to an increased risk of heart disease. The FDA's action effectively removed most artificial trans fat from the U.S. food supply. JECFA has evaluated trans fatty acids and noted concerns about their impact on cardiovascular health.