What are fully hydrogenated oils?
Hydrogenation is a chemical process that converts liquid vegetable oil into solid fat. Partially hydrogenated oils, such as shortening and soft margarine, are semi-soft. Oils that are fully hydrogenated are firmer, and don't contain any of the dangerous artery-inflaming trans fat found in partially hydrogenated oils.
HVO is commonly used for cooking in Iran, and margarine was considered an HVO. Therefore, HVOs here include both fully and partially hydrogenated vegetable oils. Sunflower, corn, canola, soybean, and olive oils were defined as nonhydrogenated vegetable oils (non-HVOs).
- Not all sunflower oils are equal, however -- some contain higher quantities of healthy fatty acids, while partially hydrogenated sunflower oil is high in trans fats, which can increase your risk of heart disease.
- Hydrogenated Oil Definition. According to the University of Maryland Medical Center (UMMC), trans fatty acids are also called hydrogenated fats. When you add hydrogen to liquid vegetable oil (a process called hydrogenation) and then add pressure, it results in a more solid fat, like what is found in a can of Crisco.
- Is Margarine Vegan? Most margarines are made from soybean oil or a blend of oils, but actually contain trace amounts of dairy products such as whey or lactose too. There are a few brands that don't, including Blue Bonnet Light Margarine, and Smart Balance Light Margarine.
Updated: 3rd December 2019