Partly Hydrogenated Vegetable Fat

Partly hydrogenated vegetable fat is a type of fat made from vegetable oils. The process of hydrogenation adds hydrogen to the oil, making it more solid and stable at room temperature. This process can create trans fats.

Manufacturers use partly hydrogenated vegetable fat to improve the texture and shelf life of foods. It helps prevent oils from separating and gives baked goods a desirable crispness. It is often found in processed foods like baked goods, margarines, and some chocolate products.

The US Food and Drug Administration (FDA) has determined that artificial trans fats, formed during partial hydrogenation, are no longer considered GRAS (Generally Recognized As Safe) for use in food. In April 2025, the FDA announced a plan to phase them out of the US food supply. While naturally occurring trans fats are present in some animal products, the primary concern has been with industrially produced trans fats. International bodies like JECFA have evaluated trans fats, and their consumption is generally advised to be as low as possible.