Non-hydrogenated vegetable oil is a vegetable oil that has not undergone the chemical process of hydrogenation with which we obtain a fatty oil partially saturated and more ductile in the food field as less perishable and less expensive.

From a health point of view, non-hydrogenated vegetable oil is certainly preferable to hydrogenated vegetable oil, but it is necessary to pay great attention to which vegetable it refers to. In bakery products, behind the words "non-hydrogenated vegetable oil", generally hides the much-discussed palm oil.

In addition, such a generic term, not specifying from which plant it is derived, puts the consumer in uncertainty.