hydrogenated oil


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Related to hydrogenated oil: Hydrogenated vegetable oil

hydrogenated oil

- An oil with trans-fatty acids that has been chemically changed from a room-temperature liquid state into a solid; See also Partially hydrogenated oil.
See also related terms for solid.
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The FDA recently removed partially hydrogenated oil from the list of food additives "generally recognized as safe," commonly called the GRAS list.
The FDA banned partially hydrogenated oil, the source of artificial trans fat.
They're still a source of saturated fat, and if a label lists hydrogenated oil, it's possible that the food could contain some trans fat.
These high-oleic soybean oil varieties enable food companies to get the functionality they desire for flavor stability, texture, and other important characteristics while avoiding the tradeoff to higher saturated fat or trans fat levels that comes with using palm oil or partially hydrogenated oil for stability," said Murphy.
The background: In recent years I've often seen partially hydrogenated oil in the ingredients list of many commercial food products, yet in the nutrition facts box the trans fat content indicated is 0 grams.
The CSPI told the company last month it should not use 'all natural' if products contain alkalised cocoa, corn syrup, hydrogenated oil or other ingredients that are not natural.
Stable frying oils need to have low levels of linolenic acid, more oleic acid and less linoleic acid, which is similar to what is found in hydrogenated oil.
The food industry has been responding by lowering the amounts of hydrogenated oil, which contains trans-fats, in foods.
Hydrogenated oil is formed when liquid oil is put through a process called hydrogenation to turn it from a liquid to a solid.
Under pressure, restaurants moved away from cooking in butter and fat to the best available alternative, partially hydrogenated oil.
Adding hydrogen changes the molecular configuration and properties of vegetable oils used for baking and frying, creating partially hydrogenated oil that reduces rancidity and increases the shelf life of such goodies as Twinkies, makes fried chicken crunchier and pie crust flakier.