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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers used partially hydrogenated vegetable oils to improve the texture and stability of many …
What it is
Partially hydrogenated vegetable oil is a type of fat made by adding hydrogen to liquid vegetable oils. This process changes the oil from a liquid to a solid or semi-solid at room temperature. It was used to make foods have a longer shelf life and a more solid texture.
Why it's used
Manufacturers used partially hydrogenated vegetable oils to improve the texture and stability of many processed foods. They were commonly found in baked goods, snack foods, fried foods, and some margarines to provide structure and extend freshness.
Health notes
The U.S. Food and Drug Administration (FDA) determined that partially hydrogenated oils (PHOs) are no longer "Generally Recognized As Safe" (GRAS) for use in food, effective in 2018. This action was taken because PHOs are the main source of artificial trans fat in the diet, which has been linked to an increased risk of heart disease. The FDA's decision effectively removed most artificial trans fat from the US food supply.
Allergen info
Partially hydrogenated vegetable oils are often made from soybean oil, which is one of the nine major food allergens identified by the FDA. They can also be made from other vegetable oils like corn or cottonseed.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.