Sugar Hydrogenated Vegetable Oil

Hydrogenated vegetable oil is a type of fat created by adding hydrogen to liquid vegetable oils. This process, called hydrogenation, changes the oil's chemical structure, making it more solid at room temperature and extending its shelf life. It can be either partially or fully hydrogenated.

This ingredient is widely used in processed foods to improve texture, stability, and shelf life. It is commonly found in baked goods like cookies and biscuits, confectionery such as chocolate coatings and candy wafers, and snack foods. It helps create a desirable mouthfeel and prevents spoilage, often alongside sugar to provide sweetness and structure.

Partially hydrogenated oils (PHOs) were a significant source of artificial trans fat, which is known to raise "bad" cholesterol and lower "good" cholesterol, increasing the risk of heart disease. The FDA determined that PHOs are no longer generally recognized as safe (GRAS) and removed them from the food supply in 2018, effectively eliminating most artificial trans fat from foods. Fully hydrogenated oils, however, contain very little to no trans fat and remain permitted by the FDA. JECFA has evaluated hydrogenated oils, noting the concerns with trans fats from PHOs.