Partially Hydrogenated

Vegetable Oil (For)

What is partially hydrogenated vegetable oil?

Hydrogenation is the act of combining a hydrogen with the state of being combined. Liquid oils to semi-hard fats is the transformation of hydrogenation. Partially hydrogenation vegetable oil tricks your body into thinking you have consumed a saturated fat. The brand name is trans fat, which is found on nutrition labels.

Where can you find partially hydrogenated vegetable oil?

Partially hydrogenated vegetable oil is found in almost all processed foods. Some specific foods that contain this oil is soy oil, corn oil, crackers, cookies, microwaveable popcorn, biscuits, potato chips, and margarine products. Basically, most of the foods you find on shelves at the grocery store contain partially hydrogenated vegetable oil.

Health Risk/ Benefits

Like all foods, partially hydrogenated vegetable oil has both it's positives and negatives, nutritionally. It's not seriously harmful to the body as long as it's eaten in moderation. The AHA or American Heart Associate recommends at most 20 calories a day, for partially hydrogenated vegetable oil intake.

Why should you choose partially hydrogenated vegetable oil?

Partially hydrogenated vegetable oil prolongs shelf life for food; with this being said it saves your company and customers money, drastically. No more throwing out stale or expired foods. It's resistant to heat, which is makes foods more convenient for consumers. Foods containing partially hydrogenated vegetable oil can withstand room temperatures. Commercial food with this oil tend to be more savory, because it improves the texture. Texture was one of the main reasons partially hydrogenated vegetable oil was developed.