Hydrogenated vegetable oil
Other names: Hydrogenated vegetable oil
Harm score: 2 (Derivatives of natural substances)
Hydrogenated vegetable oil is a widespread additive on our market. Its production consists in the chemical reaction of vegetable oil with hydrogen, increasing the temperature and pressure. This process makes it possible to extend the shelf life of the product, improve its consistency or achieve better baking properties. Hydrogenated vegetable oil thus becomes part of many food and cosmetic products.
In the food industry, hydrogenated vegetable oil is most often found in baked goods, biscuits, chocolate, confectionery, ice cream or semi-finished products. In cosmetics, it is used for the production of soaps, creams and various lotions. However, despite its widespread use, it is important to remember that it contains trans fats which, if consumed in excess, may increase the risk of cardiovascular disease. It is therefore important to monitor the composition of products and choose those with the lowest hydrogenated oil content.
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