The Following: Hydrogenated Palm Oil

Hydrogenated palm oil is palm oil that has been chemically altered through a process called hydrogenation. This process adds hydrogen atoms to the oil's unsaturated fatty acids, making the oil more solid at room temperature and increasing its stability. It is derived from the fruit of the oil palm tree.

Manufacturers use hydrogenated palm oil to improve the texture, consistency, and shelf life of various processed foods. It helps create a desirable mouthfeel and prevents spoilage. It is commonly found in baked goods, snack cakes, frozen desserts, and other confectionery items.

In the US, fully hydrogenated oils, including fully hydrogenated palm oil, are generally recognized as safe (GRAS) by the FDA. This is distinct from partially hydrogenated oils (PHOs), which are no longer considered GRAS by the FDA since 2018 due to their high artificial trans fat content. Hydrogenated palm oil primarily contributes saturated fat to the diet. The Dietary Guidelines for Americans (2025-2030) recommend that saturated fat intake be less than 10% of daily calories. JECFA and EFSA have evaluated dietary fats and their role in health.