{"id":10754,"date":"2026-06-18T12:30:36","date_gmt":"2026-06-18T12:30:36","guid":{"rendered":"https:\/\/rafsol.eu\/hydrogenated-palm-oil-properties-applications-and-significance-for-food-production\/"},"modified":"2026-08-04T11:22:42","modified_gmt":"2026-08-04T11:22:42","slug":"hydrogenated-palm-oil-properties-applications-and-significance-for-food-production","status":"publish","type":"post","link":"https:\/\/rafsol.eu\/en\/hydrogenated-palm-oil-properties-applications-and-significance-for-food-production\/","title":{"rendered":"Hydrogenated Palm Oil \u2013 Properties, Applications and Significance for Food Production"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"10754\" class=\"elementor elementor-10754 elementor-10445\">\n\t\t\t\t<div class=\"elementor-element elementor-element-cdbfe26 e-flex e-con-boxed e-con e-parent\" data-id=\"cdbfe26\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-fdfc475 elementor-widget elementor-widget-text-editor\" data-id=\"fdfc475\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><b>Hydrogenated palm oil<\/b> is a raw material whose role in the food industry has undergone a profound revision in recent years. The EU trans fat limit in force since 2021 has shifted the market from partial to full hydrogenation, and food manufacturers must today consciously distinguish between these two processes.<\/p>\n<p>Key takeaways:<\/p>\n<ul>\n<li><b>Hydrogenated palm oil<\/b> is produced by saturating the double bonds of fatty acids with hydrogen, which alters the fat\u2019s consistency, melting point and oxidative stability.<\/li>\n<li><b>Fully hydrogenated palm oil<\/b> (FHPO) contains no trans isomers, has a very high saturated fatty acid content and a melting point above 55\u00b0C.<\/li>\n<li><b>Partially hydrogenated palm fat<\/b> contained trans fats and has been practically withdrawn from the EU following the entry into force of Regulation 2019\/649.<\/li>\n<li><b>Hydrogenated vs.\u00a0unhydrogenated palm oil<\/b> \u2013 the choice depends on the SFC profile and the technological requirements.<\/li>\n<li>The price of the raw material depends on the degree of hydrogenation, the starting fraction, RSPO certification and market prices of tropical oils.<\/li>\n<\/ul>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-2de0b44 e-con-full e-flex e-con e-child\" data-id=\"2de0b44\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-69d6f76 elementor-hidden-tablet elementor-hidden-mobile aleft elementor-widget-image-box wgl-image-box wgl-view-default button-left elementor-invisible elementor-widget elementor-widget-wgl-infobox\" data-id=\"69d6f76\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;wgl_fade_up&quot;,&quot;_animation_delay&quot;:100}\" data-widget_type=\"wgl-infobox.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"wgl-infobox_bg_wrapper\"><\/div><div class=\"wgl-infobox\"><a class=\"wgl-infobox__link\" href=\"https:\/\/rafsol.eu\/en\/offer\/confectionery-fats\/\"><\/a><div class=\"wgl-infobox_wrapper wgl-layout-right\"><div class=\"wgl-infobox-media_wrapper\"><span class=\"media-wrapper img-wrapper\"><span class=\"wgl-image-box_img\"><span ><img fetchpriority=\"high\" decoding=\"async\" width=\"300\" height=\"214\" src=\"https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/01\/tluszcze-cukiernicze-ikonka-9-300x214.jpg\" class=\"attachment-medium size-medium wp-image-7856\" alt=\"T\u0142uszcze cukiernicze Rafsol Group\" srcset=\"https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/01\/tluszcze-cukiernicze-ikonka-9-300x214.jpg 300w, https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/01\/tluszcze-cukiernicze-ikonka-9.jpg 350w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/span><\/span><\/span><\/div><div class=\"content_wrapper\"><div class=\"wgl-infobox-title_wrapper\"><h3 class=\"wgl-infobox_title\"><span class=\"wgl-infobox_title-idle\"><span class=\"elementor-repeater-item-3e07555\">Confectionery fats<\/span><\/span><\/h3><\/div><div class=\"wgl-button-wrapper\"><div  class=\"wgl-infobox_button wgl-button \"><div class=\"button__content\"><div class=\"icon-wrapper\"><span class=\"wgl-icon\"> <span class=\"read-more-icon read-more-svg\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"18\" height=\"16\" viewBox=\"0 0 18 16\"><path fill-rule=\"evenodd\" clip-rule=\"evenodd\" d=\"M0 7.99999C0 7.70162 0.118527 7.41547 0.329505 7.20449C0.540484 6.99351 0.826631 6.87499 1.125 6.87499H14.1593L9.3285 2.04649C9.11726 1.83524 8.99858 1.54873 8.99858 1.24999C8.99858 0.951242 9.11726 0.664732 9.3285 0.453487C9.53974 0.242242 9.82625 0.123566 10.125 0.123566C10.4237 0.123566 10.7103 0.242242 10.9215 0.453487L17.6715 7.20349C17.7763 7.30799 17.8594 7.43213 17.9161 7.56881C17.9728 7.70549 18.002 7.85201 18.002 7.99999C18.002 8.14796 17.9728 8.29449 17.9161 8.43116C17.8594 8.56784 17.7763 8.69199 17.6715 8.79649L10.9215 15.5465C10.7103 15.7577 10.4237 15.8764 10.125 15.8764C9.82625 15.8764 9.53974 15.7577 9.3285 15.5465C9.11726 15.3352 8.99858 15.0487 8.99858 14.75C8.99858 14.4512 9.11726 14.1647 9.3285 13.9535L14.1593 9.12499H1.125C0.826631 9.12499 0.540484 9.00646 0.329505 8.79548C0.118527 8.58451 0 8.29836 0 7.99999Z\"><\/path><\/svg><\/span><\/span><\/div><span class=\"button__text\">View offer<\/span><\/div><\/div><\/div><\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2e7f57f elementor-hidden-desktop aleft elementor-widget-image-box wgl-image-box wgl-view-default button-left elementor-invisible elementor-widget elementor-widget-wgl-infobox\" data-id=\"2e7f57f\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;wgl_fade_up&quot;,&quot;_animation_delay&quot;:100}\" data-widget_type=\"wgl-infobox.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"wgl-infobox_bg_wrapper\"><\/div><div class=\"wgl-infobox\"><a class=\"wgl-infobox__link\" href=\"https:\/\/rafsol.eu\/en\/offer\/confectionery-fats\/\"><\/a><div class=\"wgl-infobox_wrapper wgl-layout-top\"><div class=\"wgl-infobox-media_wrapper\"><span class=\"media-wrapper img-wrapper\"><span class=\"wgl-image-box_img\"><span ><img fetchpriority=\"high\" decoding=\"async\" width=\"300\" height=\"214\" src=\"https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/01\/tluszcze-cukiernicze-ikonka-9-300x214.jpg\" class=\"attachment-medium size-medium wp-image-7856\" alt=\"T\u0142uszcze cukiernicze Rafsol Group\" srcset=\"https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/01\/tluszcze-cukiernicze-ikonka-9-300x214.jpg 300w, https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/01\/tluszcze-cukiernicze-ikonka-9.jpg 350w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/span><\/span><\/span><\/div><div class=\"content_wrapper\"><div class=\"wgl-infobox-title_wrapper\"><h3 class=\"wgl-infobox_title\"><span class=\"wgl-infobox_title-idle\"><span class=\"elementor-repeater-item-3e07555\">Confectionery fats<\/span><\/span><\/h3><\/div><div class=\"wgl-button-wrapper\"><div  class=\"wgl-infobox_button wgl-button \"><div class=\"button__content\"><div class=\"icon-wrapper\"><span class=\"wgl-icon\"> <span class=\"read-more-icon read-more-svg\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"18\" height=\"16\" viewBox=\"0 0 18 16\"><path fill-rule=\"evenodd\" clip-rule=\"evenodd\" d=\"M0 7.99999C0 7.70162 0.118527 7.41547 0.329505 7.20449C0.540484 6.99351 0.826631 6.87499 1.125 6.87499H14.1593L9.3285 2.04649C9.11726 1.83524 8.99858 1.54873 8.99858 1.24999C8.99858 0.951242 9.11726 0.664732 9.3285 0.453487C9.53974 0.242242 9.82625 0.123566 10.125 0.123566C10.4237 0.123566 10.7103 0.242242 10.9215 0.453487L17.6715 7.20349C17.7763 7.30799 17.8594 7.43213 17.9161 7.56881C17.9728 7.70549 18.002 7.85201 18.002 7.99999C18.002 8.14796 17.9728 8.29449 17.9161 8.43116C17.8594 8.56784 17.7763 8.69199 17.6715 8.79649L10.9215 15.5465C10.7103 15.7577 10.4237 15.8764 10.125 15.8764C9.82625 15.8764 9.53974 15.7577 9.3285 15.5465C9.11726 15.3352 8.99858 15.0487 8.99858 14.75C8.99858 14.4512 9.11726 14.1647 9.3285 13.9535L14.1593 9.12499H1.125C0.826631 9.12499 0.540484 9.00646 0.329505 8.79548C0.118527 8.58451 0 8.29836 0 7.99999Z\"><\/path><\/svg><\/span><\/span><\/div><span class=\"button__text\">View offer<\/span><\/div><\/div><\/div><\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-009fb61 e-con-full e-flex e-con e-child\" data-id=\"009fb61\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-d75225e elementor-hidden-tablet elementor-hidden-mobile aleft elementor-widget-image-box wgl-image-box wgl-view-default button-left elementor-invisible elementor-widget elementor-widget-wgl-infobox\" data-id=\"d75225e\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;wgl_fade_up&quot;,&quot;_animation_delay&quot;:100}\" data-widget_type=\"wgl-infobox.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"wgl-infobox_bg_wrapper\"><\/div><div class=\"wgl-infobox\"><a class=\"wgl-infobox__link\" href=\"https:\/\/rafsol.eu\/en\/offer\/ice-cream-and-wafer-fats\/\"><\/a><div class=\"wgl-infobox_wrapper wgl-layout-right\"><div class=\"wgl-infobox-media_wrapper\"><span class=\"media-wrapper img-wrapper\"><span class=\"wgl-image-box_img\"><span ><img decoding=\"async\" src=\"https:\/\/rafsol.eu\/wp-content\/uploads\/elementor\/thumbs\/tluszcze-do-produkcji-lodow-ikonka-1-rmd7755fkm6elyrzm8qxgg5m8prfq9kxq1n5uav1s4.jpg\" title=\"tluszcze-do-produkcji-lodow-ikonka-1\" alt=\"tluszcze-do-produkcji-lodow-ikonka-1\" loading=\"lazy\" \/><\/span><\/span><\/span><\/div><div class=\"content_wrapper\"><div class=\"wgl-infobox-title_wrapper\"><h3 class=\"wgl-infobox_title\"><span class=\"wgl-infobox_title-idle\"><span class=\"elementor-repeater-item-3e07555\">Ice cream and wafer fats<\/span><\/span><\/h3><\/div><div class=\"wgl-button-wrapper\"><div  class=\"wgl-infobox_button wgl-button \"><div class=\"button__content\"><div class=\"icon-wrapper\"><span class=\"wgl-icon\"> <span class=\"read-more-icon read-more-svg\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"18\" height=\"16\" viewBox=\"0 0 18 16\"><path fill-rule=\"evenodd\" clip-rule=\"evenodd\" d=\"M0 7.99999C0 7.70162 0.118527 7.41547 0.329505 7.20449C0.540484 6.99351 0.826631 6.87499 1.125 6.87499H14.1593L9.3285 2.04649C9.11726 1.83524 8.99858 1.54873 8.99858 1.24999C8.99858 0.951242 9.11726 0.664732 9.3285 0.453487C9.53974 0.242242 9.82625 0.123566 10.125 0.123566C10.4237 0.123566 10.7103 0.242242 10.9215 0.453487L17.6715 7.20349C17.7763 7.30799 17.8594 7.43213 17.9161 7.56881C17.9728 7.70549 18.002 7.85201 18.002 7.99999C18.002 8.14796 17.9728 8.29449 17.9161 8.43116C17.8594 8.56784 17.7763 8.69199 17.6715 8.79649L10.9215 15.5465C10.7103 15.7577 10.4237 15.8764 10.125 15.8764C9.82625 15.8764 9.53974 15.7577 9.3285 15.5465C9.11726 15.3352 8.99858 15.0487 8.99858 14.75C8.99858 14.4512 9.11726 14.1647 9.3285 13.9535L14.1593 9.12499H1.125C0.826631 9.12499 0.540484 9.00646 0.329505 8.79548C0.118527 8.58451 0 8.29836 0 7.99999Z\"><\/path><\/svg><\/span><\/span><\/div><span class=\"button__text\">View offer<\/span><\/div><\/div><\/div><\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6d1648f elementor-hidden-desktop aleft elementor-widget-image-box wgl-image-box wgl-view-default button-left elementor-invisible elementor-widget elementor-widget-wgl-infobox\" data-id=\"6d1648f\" data-element_type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;wgl_fade_up&quot;,&quot;_animation_delay&quot;:100}\" data-widget_type=\"wgl-infobox.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"wgl-infobox_bg_wrapper\"><\/div><div class=\"wgl-infobox\"><a class=\"wgl-infobox__link\" href=\"https:\/\/rafsol.eu\/en\/offer\/ice-cream-and-wafer-fats\/\"><\/a><div class=\"wgl-infobox_wrapper wgl-layout-top\"><div class=\"wgl-infobox-media_wrapper\"><span class=\"media-wrapper img-wrapper\"><span class=\"wgl-image-box_img\"><span ><img decoding=\"async\" src=\"https:\/\/rafsol.eu\/wp-content\/uploads\/elementor\/thumbs\/tluszcze-do-produkcji-lodow-ikonka-1-rmd7755fkm6elyrzm8qxgg5m8prfq9kxq1n5uav1s4.jpg\" title=\"tluszcze-do-produkcji-lodow-ikonka-1\" alt=\"tluszcze-do-produkcji-lodow-ikonka-1\" loading=\"lazy\" \/><\/span><\/span><\/span><\/div><div class=\"content_wrapper\"><div class=\"wgl-infobox-title_wrapper\"><h3 class=\"wgl-infobox_title\"><span class=\"wgl-infobox_title-idle\"><span class=\"elementor-repeater-item-3e07555\">Ice cream and wafer fats<\/span><\/span><\/h3><\/div><div class=\"wgl-button-wrapper\"><div  class=\"wgl-infobox_button wgl-button \"><div class=\"button__content\"><div class=\"icon-wrapper\"><span class=\"wgl-icon\"> <span class=\"read-more-icon read-more-svg\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"18\" height=\"16\" viewBox=\"0 0 18 16\"><path fill-rule=\"evenodd\" clip-rule=\"evenodd\" d=\"M0 7.99999C0 7.70162 0.118527 7.41547 0.329505 7.20449C0.540484 6.99351 0.826631 6.87499 1.125 6.87499H14.1593L9.3285 2.04649C9.11726 1.83524 8.99858 1.54873 8.99858 1.24999C8.99858 0.951242 9.11726 0.664732 9.3285 0.453487C9.53974 0.242242 9.82625 0.123566 10.125 0.123566C10.4237 0.123566 10.7103 0.242242 10.9215 0.453487L17.6715 7.20349C17.7763 7.30799 17.8594 7.43213 17.9161 7.56881C17.9728 7.70549 18.002 7.85201 18.002 7.99999C18.002 8.14796 17.9728 8.29449 17.9161 8.43116C17.8594 8.56784 17.7763 8.69199 17.6715 8.79649L10.9215 15.5465C10.7103 15.7577 10.4237 15.8764 10.125 15.8764C9.82625 15.8764 9.53974 15.7577 9.3285 15.5465C9.11726 15.3352 8.99858 15.0487 8.99858 14.75C8.99858 14.4512 9.11726 14.1647 9.3285 13.9535L14.1593 9.12499H1.125C0.826631 9.12499 0.540484 9.00646 0.329505 8.79548C0.118527 8.58451 0 8.29836 0 7.99999Z\"><\/path><\/svg><\/span><\/span><\/div><span class=\"button__text\">View offer<\/span><\/div><\/div><\/div><\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b79a38f elementor-widget elementor-widget-text-editor\" data-id=\"b79a38f\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h2><b>What Is Hydrogenated Palm Oil \u2013 The Hydrogenation Process<\/b><\/h2>\n<p>Hydrogenation is a chemical reaction in which hydrogen gas, in the presence of a nickel catalyst, hydrogen is added across the double bonds of unsaturated fatty acids. This process converts liquid or semi-liquid fats into solid fats \u2013 which historically enabled the production of hard margarines, shortenings and confectionery fats from vegetable raw materials.<\/p>\n<p>In the case of palm oil, which naturally contains approximately 45\u201355% saturated fatty acids, hydrogenation is applied mainly to obtain very narrow, sharply defined melting profiles \u2013 useful in certain confectionery applications and specialist fats. The degree of hydrogenation can be controlled, leading to two entirely different end products.<\/p>\n<p style=\"text-align: center;\"><strong>\u2014<\/strong><\/p>\n<p><\/p>\n<p style=\"text-align: center;\"><span style=\"font-size: 22px;\"><em>Also read:<\/em><a href=\"https:\/\/rafsol.eu\/en\/palm-oil-and-palm-fat-production-properties-and-applications-in-the-food-industry\/\"><strong> Palm oil and palm fat \u2013 production, properties and applications in the food industry<\/strong><\/a><\/span><\/p>\n<p><\/p>\n<p style=\"text-align: center;\"><strong>\u2014<\/strong><\/p>\n<h2><b>Fully Hydrogenated vs. Partially Hydrogenated Palm Oil \u2013 Key Differences<\/b><\/h2>\n<p>This distinction is today the most important from a regulatory and nutritional perspective. Partial and full hydrogenation yield two distinct products, despite their similar names.<\/p>\n<table>\n<thead>\n<tr>\n<th><b>Parameter<\/b><\/th>\n<th><b>Partially hydrogenated<\/b><\/th>\n<th><b>Fully hydrogenated<\/b><\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Degree of hydrogenation<\/td>\n<td>Partial (controlled)<\/td>\n<td>Complete<\/td>\n<\/tr>\n<tr>\n<td>Trans fats<\/td>\n<td>Present (5\u201330%+, depending on process)<\/td>\n<td>Trace \/ absent<\/td>\n<\/tr>\n<tr>\n<td>Melting point<\/td>\n<td>30\u201345\u00b0C<\/td>\n<td>55\u201365\u00b0C<\/td>\n<\/tr>\n<tr>\n<td>EU status<\/td>\n<td>Effectively phased out (restricted by TFA regulation)<\/td>\n<td>Permitted subject to trans fat limit &lt;2%<\/td>\n<\/tr>\n<tr>\n<td>Primary historical application<\/td>\n<td>Margarines, shortening<\/td>\n<td>Blends, structural fat components, confectionery products<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-10340\" src=\"https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/06\/olej-palmowy-uwodorniony-utwardzony-ikona.jpg\" alt=\"Fully Hydrogenated Palm Oil\" width=\"1280\" height=\"720\" srcset=\"https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/06\/olej-palmowy-uwodorniony-utwardzony-ikona.jpg 1280w, https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/06\/olej-palmowy-uwodorniony-utwardzony-ikona-300x169.jpg 300w, https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/06\/olej-palmowy-uwodorniony-utwardzony-ikona-1024x576.jpg 1024w, https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/06\/olej-palmowy-uwodorniony-utwardzony-ikona-768x432.jpg 768w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/p>\n<h3><b>Fully Hydrogenated Palm Oil<\/b><\/h3>\n<p><b>Fully hydrogenated palm oil<\/b> (FHPO) has a fatty acid profile dominated by stearic acid (60\u201370%) and palmitic acid (30\u201340%). It is one of the few saturated fats that in its unmodified form continues to find application in modern formulations \u2013 including as a structural component in trans-free shortenings, in blends with liquid oils (including interesterified fats), and in certain confectionery bases.<\/p>\n<h3><b>Partially Hydrogenated Palm Fat \u2013 Why It Was Withdrawn<\/b><\/h3>\n<p>Partial hydrogenation generated trans isomers of unsaturated fatty acids, which have a documented adverse effect on the lipid profile and cardiovascular risk. EU Commission Regulation 2019\/649 set the maximum permitted level of trans fats (other than those naturally occurring in ruminant fat) at 2 g per 100 g of fat in food for the end consumer. This effectively eliminated <b>partially hydrogenated palm fat<\/b> from legal formulations.<\/p>\n<h2><b>Hydrogenated vs. Unhydrogenated Palm Oil \u2013 What to Choose for Production<\/b><\/h2>\n<p>The choice between <b>hydrogenated and unhydrogenated palm oil<\/b> depends on several technological variables:<\/p>\n<ul>\n<li><b>Required melting point of the finished product<\/b> \u2013 unhydrogenated palm oil melts at 36\u201338\u00b0C, palm stearin at 52\u201354\u00b0C, and FHPO above 55\u00b0C.<\/li>\n<li><b>SFC (Solid Fat Content) profile<\/b> across the 10\u201335\u00b0C temperature range \u2013 critical for the texture of confectionery products, coatings, creams and fillings.<\/li>\n<li><b>Oxidative stability<\/b> over extended production cycles and during storage.<\/li>\n<li><b>Clean label policy<\/b> \u2013 unhydrogenated palm oil aligns better with \u201cnatural ingredients\u201d messaging, though it requires consideration of sustainable origin certification.<\/li>\n<li><b>Raw material cost<\/b> \u2013 discussed in more detail below.<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-10360\" src=\"https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/06\/olej-palmowy-uwodorniony-utwardzony-tluszcz-palmowy-produkcja-1.jpg\" alt=\"Hydrogenated vs. Unhydrogenated Palm Oil\" width=\"1000\" height=\"600\" srcset=\"https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/06\/olej-palmowy-uwodorniony-utwardzony-tluszcz-palmowy-produkcja-1.jpg 1000w, https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/06\/olej-palmowy-uwodorniony-utwardzony-tluszcz-palmowy-produkcja-1-300x180.jpg 300w, https:\/\/rafsol.eu\/wp-content\/uploads\/2026\/06\/olej-palmowy-uwodorniony-utwardzony-tluszcz-palmowy-produkcja-1-768x461.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/p>\n<p>In practice, the majority of industrial applications today are met using unhydrogenated palm oil, its fractions (palmolein, palm stearin), blends with liquid oils or interesterified fats \u2013 which allows the desired technological properties to be achieved without the need for hydrogenation.<\/p>\n<h2><b>Hydrogenated Palm Fat \u2013 Industrial Applications<\/b><\/h2>\n<p><b>Hydrogenated palm fat<\/b> in its fully hardened form finds application today primarily where a high, sharply defined melting point and full structural stability are required:<\/p>\n<ul>\n<li>shortenings for bakery products requiring extended processing cycles,<\/li>\n<li>a feedstock for enzymatic interesterification (as a stearic acid residue donor),<\/li>\n<li>bases for specialist CBS (Cocoa Butter Substitute) fats,<\/li>\n<li>protective coatings on ice cream and wafers,<\/li>\n<li>certain popcorn fats requiring high oxidative and thermal stability.<\/li>\n<\/ul>\n<p>In each of these cases, FHPO is introduced as one component of the formulation \u2013 rather thanas the sole fat \u2013 to achieve a specific structural effect while maintaining zero trans fat content.<\/p>\n<h2><b>Hydrogenated Palm Oil \u2013 Price and Cost Factors<\/b><\/h2>\n<p><b>Hydrogenated palm oil price<\/b> is a query that frequently comes from procurement departments. From our perspective, it is not possible to give a single fixed price, as the cost depends on several variables:<\/p>\n<ul>\n<li><b>Base palm oil market quotations<\/b> on commodity exchanges (CPO futures, including Bursa Malaysia and ICDX) \u2013 subject to significant seasonal and weather-related fluctuations.<\/li>\n<li><b>Degree of hydrogenation<\/b> \u2013 full hardening requires greater hydrogen consumption, a longer process and increases the unit cost.<\/li>\n<li><b>Starting fraction<\/b> \u2013 the cost of hardened palm stearin differs from that of hardened palmolein.<\/li>\n<li><b>RSPO certification<\/b> \u2013 SG (Segregated) or IP (Identity Preserved) grades are more expensive than MB (Mass Balance).<\/li>\n<li><b>Order volume, packaging and logistics<\/b> \u2013 the unit cost of a tanker delivery differs from that of an IBC pallet or a pallet of unit-sized packaging.<\/li>\n<li><b>Current exchange rates<\/b> (USD\/PLN, MYR\/PLN) and freight costs from South-East Asia.<\/li>\n<\/ul>\n<p style=\"text-align: center;\"><strong>\u2014<\/strong><\/p>\n<p style=\"text-align: center;\"><span style=\"font-size: 22px;\"><em>Also read:<\/em> <a href=\"https:\/\/rafsol.eu\/en\/quality-matters-rspo-certification-as-a-commitment-to-sustainable-development\/\"><strong>Quality Matters \u2013 RSPO Certification as a Commitment to Sustainable Development<\/strong><\/a><\/span><\/p>\n<p style=\"text-align: center;\"><strong>\u2014<\/strong><\/p>\n<p>&nbsp;<\/p>\n<blockquote><p><i>We prepare every quotation individually \u2013 taking into account the specific requirements, volume and delivery frequency.<\/i><\/p><\/blockquote>\n<p><\/p>\n<h2><b>FAQ \u2013 Frequently Asked Questions<\/b><\/h2>\n<p><\/p>\n<h3><b>Does fully hydrogenated palm oil contain trans fats?<\/b><\/h3>\n<p>No. Full hydrogenation eliminates all double bonds, so no trans isomers are formed. The raw material does, however, contain a very high proportion of saturated fatty acids (mainly stearic and palmitic).<\/p>\n<h3><b>What is the difference between hydrogenated palm oil and palm stearin?<\/b><\/h3>\n<p>Palm stearin is the solid fraction of palm oil obtained physically by fractionation \u2013 without any chemical modification of the fatty acid structure. Hydrogenation is a chemical reaction that alters the fatty acid profile.<\/p>\n<h3><b>Is hydrogenated palm fat safe for use in food production?<\/b><\/h3>\n<p>Fully hydrogenated \u2013 yes, within approved applications and with appropriate catalyst purity controls. Partially hydrogenated \u2013 does not meet current EU regulatory requirements with respect to trans fats.<\/p>\n<h3><b>Can hydrogenated palm oil be replaced in a formulation?<\/b><\/h3>\n<p>Yes, most commonly using unhydrogenated palm stearin, interesterified blends or coconut oil fractions \u2013 each project requires individual SFC analysis and evaluation of the technological parameters involved.<\/p>\n<h3><b>Is hydrogenated palm oil suitable for frying?<\/b><\/h3>\n<p>In practice \u2013 no. Frying requires oil with low SFC at frying temperatures and high oxidative stability, which palmolein or palm oil-based frying fats meet more effectively.<\/p>\n<h2><b>Working with Rafsol Group<\/b><\/h2>\n<p>We advise on the selection of the appropriate type and degree of hydrogenation for specific applications, and supply raw materials with full documentation \u2013 including <a href=\"https:\/\/rafsol.eu\/en\/quality-matters-rspo-certification-as-a-commitment-to-sustainable-development\/\"><strong>RSPO certificates<\/strong><\/a> and analyses of process contaminants. <a href=\"https:\/\/rafsol.eu\/en\/offer\/dedicated-solutions\/\"><strong>We also develop dedicated blends<\/strong><\/a> that eliminate the need for hydrogenated products.<\/p>\n<p><i>Send an enquiry with a description of your application and process parameters \u2013 our technology department will prepare a raw material recommendation and an <a href=\"https:\/\/rafsol.eu\/en\/quote-request\/\"><strong>individual quotation<\/strong><\/a>.<\/i><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Hydrogenated palm oil is a raw material whose role in the food industry has undergone a profound revision in recent years. The EU trans fat limit in force since 2021 has shifted the market from partial to full hydrogenation, and food manufacturers must today consciously distinguish between these two processes. Key takeaways: Hydrogenated palm oil [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":10341,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[104],"tags":[],"class_list":["post-10754","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-knowledge-base-rafsol"],"_links":{"self":[{"href":"https:\/\/rafsol.eu\/en\/wp-json\/wp\/v2\/posts\/10754","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rafsol.eu\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rafsol.eu\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rafsol.eu\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/rafsol.eu\/en\/wp-json\/wp\/v2\/comments?post=10754"}],"version-history":[{"count":1,"href":"https:\/\/rafsol.eu\/en\/wp-json\/wp\/v2\/posts\/10754\/revisions"}],"predecessor-version":[{"id":10755,"href":"https:\/\/rafsol.eu\/en\/wp-json\/wp\/v2\/posts\/10754\/revisions\/10755"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rafsol.eu\/en\/wp-json\/wp\/v2\/media\/10341"}],"wp:attachment":[{"href":"https:\/\/rafsol.eu\/en\/wp-json\/wp\/v2\/media?parent=10754"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rafsol.eu\/en\/wp-json\/wp\/v2\/categories?post=10754"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rafsol.eu\/en\/wp-json\/wp\/v2\/tags?post=10754"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}