Hydrogenated vegetable oil

Hydrogenated vegetable oil (CAS 68334-28-1) is produced by catalytic hydrogenation of plant-derived oils, converting liquid unsaturated fats into semi-solid or solid fats with improved oxidative stability and extended shelf life.

It functions as a structuring agent, lubricant, and texture modifier across food manufacturing, personal care, and industrial applications. In food production, it provides the solid fat structure required in shortenings and margarines.

Confectionery coatings and filled biscuits utilize this material where controlled melting behavior is critical to end-product texture. Personal care formulators use it to build body and consistency in lip balms and stick deodorants.

Its semi-solid character helps stabilize the finished form in emollient creams. Industrial lubricant manufacturers incorporate it as a base component or additive in metalworking fluids and release agents to reduce friction.

Its film-forming properties are highly effective on metal surfaces. It also functions as a processing aid and mold-release agent in rubber and plastics manufacturing, ensuring efficient production cycles and high-quality finishes.

The material is supplied as flakes, pastilles, or solid blocks, with melt point ranges varying by degree of hydrogenation. Food-grade material is available to FCC and Codex Alimentarius standards for global compliance.

Cosmetic-grade supply meets relevant pharmacopoeial benchmarks including Ph. Eur. standards. Technical grades are offered for industrial lubrication and processing applications to meet specific manufacturing requirements.