Fully Hydrogenated Vegetable Oils

Fully hydrogenated vegetable oils are fats derived from vegetable sources like rapeseed or soybean oil. They are produced through a process called hydrogenation, where hydrogen is added to the oil under pressure and heat, often with a catalyst, to make it more solid and stable.

Manufacturers use these oils to improve the texture and shelf-life of foods, acting as a solid fat source in products like confectionery and baked goods. They provide a firm consistency and prevent oil separation, contributing to a desirable mouthfeel.

Fully hydrogenated oils are not considered a source of trans fats, as the hydrogenation process used to create them is different from that which produces industrial trans fats. The Food Standards Agency (FSA) and Food Standards Scotland (FSS) consider them safe for consumption. While they are saturated fats, their health impact is generally viewed in the context of overall saturated fat intake, as advised by the NHS and SACN.