Fully hydrogenated vegetable fat

Fully hydrogenated vegetable fat is a type of fat that has undergone a process called hydrogenation, where hydrogen is added to unsaturated fats to make them more saturated. This process changes the physical properties of the fat, making it solid or semi-solid at room temperature. It is typically made from vegetable oils like rapeseed or palm oil.

Manufacturers use fully hydrogenated vegetable fat to improve the texture, stability, and shelf-life of food products. It can act as a stabiliser, preventing ingredients from separating, and contributes to a desirable mouthfeel in items like confectionery and baked goods. It is commonly found in candies, bakery items, and spreads.

Fully hydrogenated vegetable fats are authorised food additives in Great Britain and are listed on the Register of Food Additive Authorisations. They are primarily composed of saturated fats. While the hydrogenation process can create trans fats, modern manufacturing techniques aim to minimise their formation. Evidence on the health effects of saturated fats is subject to ongoing research and discussion.