Hydrogenated vegetable fat

Hydrogenated vegetable fat is a type of fat produced by adding hydrogen to liquid vegetable oils through a process called hydrogenation. This process solidifies the oil, giving it a more stable texture and longer shelf life. It is commonly made from vegetable oils such as soybean, rapeseed, or palm oil.

Manufacturers use hydrogenated vegetable fat to improve the texture, stability, and shelf life of many food products. It helps to create a firmer consistency in baked goods, confectionery, and spreads, and prevents oil separation. It is frequently found in items like biscuits, pastries, margarine, and some processed snacks.

Hydrogenated vegetable fat is authorised as a food additive in Great Britain and is listed on the Register of Food Additive Authorisations. EFSA has evaluated it. Partially hydrogenated fats contain trans fats, which the NHS advises limiting as they can raise LDL cholesterol and lower HDL cholesterol, potentially increasing the risk of heart disease. Fully hydrogenated fats do not contain trans fats. The UK government advises limiting saturated fat intake, and hydrogenated fats can be high in saturated fat.