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.

Where is Hydrogenated vegetable oil used?

• Food production: solid fat structure in shortenings and margarines
• Confectionery coatings and filled biscuits: controlled melting behaviour for end-product texture
• Personal care: body and consistency in lip balms and stick deodorants
• Emollient creams: semi-solid character stabilises the finished form
• Industrial lubricants: base component or additive in metalworking fluids and release agents to reduce friction
• Rubber and plastics manufacturing: processing aid and mould-release agent
• It forms films on metal surfaces.

Commercial specifications

• Melt point ranges vary by degree of hydrogenation
• Cosmetic-grade supply meets Ph. Eur. standards