Vegetable fat

Vegetable fat is a fat derived from plants. It can be extracted from various sources such as seeds, fruits, and nuts. The extraction and processing methods vary depending on the source, often involving pressing or solvent extraction followed by refining to remove impurities and achieve the desired texture and stability.

Manufacturers use vegetable fats as a source of fat in food products, contributing to texture, mouthfeel, and shelf life. They are commonly found in baked goods like biscuits and cakes, as well as in convenience foods such as quiches and frozen ready meals. Their functional properties make them versatile for various food applications.

Vegetable fats are not classified as food additives under UK law and therefore do not have E-numbers. Their health implications are primarily related to their fatty acid composition, such as saturated and unsaturated fats. The NHS advises limiting saturated fat intake for cardiovascular health. International bodies like EFSA have evaluated various fats and oils, but specific evaluations for 'vegetable fat' as a general term are not typically provided; rather, specific fats (e.g., palm oil, rapeseed oil) are assessed. Evidence on the health effects of different types of vegetable fats is extensive, with ongoing research into their roles in diet.