Vegetal Fat Hydrogenated

Hydrogenated vegetal fat is a type of fat made from liquid vegetable oils that have undergone a process called hydrogenation. This process adds hydrogen atoms to the oil molecules, changing their chemical structure and making the fat more solid or semi-solid at room temperature. This modification helps improve texture and shelf life.

Manufacturers add hydrogenated vegetal fat to foods to improve texture, stability, and shelf life, and to provide a desirable mouthfeel. It is commonly found in baked goods like pastries, cookies, and crackers, as well as in some fried foods and confectionery products.

Partially hydrogenated oils (PHOs), a common form of hydrogenated vegetal fat, were a major source of artificial trans fats. The FDA determined that PHOs are no longer 'Generally Recognized As Safe' (GRAS) and effectively removed them from the US food supply by 2018 due to concerns about artificial trans fats increasing the risk of heart disease. Fully hydrogenated oils, which contain very little to no artificial trans fats, are distinct from PHOs. JECFA has evaluated trans fatty acids and their impact on health.