By non hydrogenated vegetable fat is meant a vegetable fat that has not undergone the chemical procedure of hydrogenation with which a partially saturated and more ductile fat is obtained in the food field as it is less perishable and less expensive.
Non hydrogenated vegetable fat refers to vegetable oils that have not undergone the hydrogenation process and therefore do not contain trans fats, but does not detail a specific molecular structure.
Raw materials used in production.
- Raw materials can include various types of vegetable oils such as palm oil, soybean oil, sunflower oil, and canola oil, among others.
Step-by-step summary of industrial production process.
- Oil extraction. Vegetable oils are extracted from seeds or fruit pulp through pressing or solvents.
- Refining. The oils are refined to remove impurities and stabilize the product.
- Avoiding hydrogenation. Unlike other oils, in this case, the hydrogenation process is not performed, thereby maintaining the structure of unsaturated fats.
- Blending and Standardization. The oils may be blended and standardized to achieve a desired fatty acid profile.
Form and color.
Non-hydrogenated vegetable oils vary from liquids to semi-solids at room temperature and present colors from pale yellow to golden or green, depending on the specific oil used.
Commercial applications.
Used in a wide variety of food products to enhance consistency, flavor, and shelf-life, and also in some non-food products like cosmetics and soaps.
Food. Widely used in the food industry as a cooking fat and as an ingredient in baked goods, snacks, sweets, and more.
Cosmetics. Can be utilized in cosmetic products for its emollient and moisturizing properties.
Soap Making. In soap making, non-hydrogenated vegetable fat can be used as a base for soaps.
Candles. Used in the production of some candles as an alternative to paraffin.
Pharmaceutical. Sometimes used in pharmaceutical formulations as a base for ointments and creams.
Safety
From the healthy point of view the non-hydrogenated vegetable fat is preferable to the hydrogenated one. Non-hydrogenated vegetable fats are primarily composed of unsaturated fatty acids, which are generally considered healthier than saturated and trans fats and they are often considered a healthier choice compared to hydrogenated fats due to their lack of trans fats, which have been linked to an increased risk of heart disease.
However, it's important to note that some non-hydrogenated vegetable fats, like palm oil, are high in saturated fats, which can also have negative effects on heart health if consumed in excess.
In the food field it is commonly used, but many producers do not indicate from which seed or plant this oil derives.
Non-hydrogenated vegetable fat studies
Non hydrogenated vegetable fat 
