In the modern food industry, the term hydrogenated oil often appears on packaged food labels. From snacks, cakes, margarine, to coffee creamer, many products once relied on this oil to maintain texture, flavor, and extend shelf life. However, behind its convenience, hydrogenated oil carries serious health risks. This article will explain what hydrogenated oil is, its types, why most are considered harmful, and how to choose safer alternatives.
What Is Hydrogenated Oil?
Hydrogenated oil is liquid vegetable oil that undergoes a process of adding hydrogen, turning it into solid fat at room temperature. This process makes food last longer, stay fresh, and maintain a stable texture.
There are two main types of hydrogenated oil:
1. Partially Hydrogenated Oil (PHO)
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Produces trans fat, which is harmful to health.
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Commonly found in baked goods, biscuits, margarine, shortening, fast food, and certain coffee creamers.
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The FDA (Food and Drug Administration) declared PHO unsafe and banned its use in 2015 after evidence showed it increases the risk of heart attacks and strokes.
2. Fully Hydrogenated Oil (FHO)
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Fully hydrogenated, containing little to no trans fat.
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Still allowed for use as emulsifiers, thickeners, or stabilizers in food.
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Safer than PHO, but still not the healthiest option if consumed excessively.
Why Is Trans Fat Dangerous?
Trans fat formed from PHO is one of the most harmful fats for the body. According to the American Heart Association (AHA), consuming trans fat can:
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Raise LDL cholesterol (bad cholesterol)
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Lower HDL cholesterol (good cholesterol)
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Increase risk of heart disease, stroke, and type 2 diabetes
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Contribute to inflammation, obesity, and even certain cancers
Even small amounts (2–4% of total calories) significantly raise the risk of heart disease.
Why Do Manufacturers Use Hydrogenated Oil?
Despite its health risks, hydrogenated oil became popular because it:
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Extends the shelf life of packaged foods
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Improves texture, making them crispier or softer
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Costs less than animal fats or natural oils
Common foods containing hydrogenated oils include:
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Packaged cookies and biscuits
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Margarine and shortening
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Fried snacks and fast food
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Certain dairy and non-dairy coffee creamers
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Frosting and instant dough
How to Avoid Hydrogenated Oil
Given its dangers, consumers should be more selective when choosing food products. Some simple tips:
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Check labels carefully – avoid products with “partially hydrogenated oil.”
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Reduce ultra-processed foods – like cheap margarine, instant donuts, or packaged snacks.
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Use healthier oils for cooking – such as olive oil, avocado oil, or canola oil.
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Limit fried and fast foods – usually high in trans fats.
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Choose transparent food brands – such as creamers that are free from PHO.
Santos Premium Creamer: A Safe & High-Quality Alternative
The good news is not all creamers contain harmful hydrogenated oils. Santos Premium Creamer (SPK) guarantees its products are free from Partially Hydrogenated Oils (PHO) and do not contain harmful trans fats. SPK uses fully hydrogenated oil and even non-hydrogenated alternatives, making it safe for beverages and various food applications.
Beyond safety, Santos Premium Creamer also offers:
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A rich creamy taste and smooth texture
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Multiple variants for the food & beverage industry
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Options for non-dairy and vegan lifestyles
Hydrogenated oils—especially partially hydrogenated ones—are proven to harm health and have already been banned in many countries. As a smart consumer, it is crucial to understand the risks of trans fats and make healthier choices.
If you are looking for a high-quality, safe, and PHO-free creamer, choose Santos Premium Creamer. Available in various options, Santos Premium Creamer is your reliable partner for creating delicious drinks and foods—without compromising health.
