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Hydrogenated vegetable oil market: Improving shelf life of processed foods
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Friday, 18 July, 2025, 13 : 00 PM [IST]
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Our Bureau, Mumbai
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Once a staple of processed food aisles and fast-food fryers, hydrogenated vegetable oil is now staging a more calculated comeback, and not just in kitchens. Driven by shifting industrial demands and evolving consumer preferences, this once-controversial ingredient is gaining momentum worldwide. The global hydrogenated vegetable oil market size was valued at USD 34.90 billion in 2024 and is expected to register a CAGR of 7.0% from 2025 to 2034, according to Polaris Market Research, reflecting its expanding footprint across various sectors, including food production and bio-based manufacturing.
Hydrogenated vegetable oil is a type of fat made by adding hydrogen to liquid vegetable oils through a process called hydrogenation. This process transforms the oils into a more solid or semi-solid form, thereby improving their shelf life and stability at high temperatures. Commonly used in processed foods, baked goods, and frying, it can contain trans fats depending on the degree of hydrogenation, which has raised health concerns over time.
Highlights of the hydrogenated vegetable oil market: The rising demand for hydrogenated vegetable oil is driven by its extensive use in processed foods, such as baked goods and snacks, while the growing global focus on renewable energy is accelerating its adoption as a sustainable biofuel alternative. Based on grade analysis, the unfractionated segment accounted for the largest market share in 2024, capturing approximately 45%. According to end use insights, the food and beverage segment dominated the market in 2024, holding a share of over 50%, driven by the essential functional benefits that hydrogenated vegetable oils provide in a wide range of food products. In 2024, the Asia Pacific region accounted for around 35% of the global hydrogenated vegetable oil market. The North America market continues to see steady demand, largely fuelled by the region’s robust food and beverage industry.
Hydrogenated vegetable oil plays a surprisingly versatile role across multiple industries, far beyond the confines of fast food and baked goods. Its ability to remain stable at high temperatures, extend shelf life, and offer a desirable texture has made it a popular ingredient in a wide range of products, from everyday snacks to industrial applications.
In the food industry, hydrogenated vegetable oil is widely used for its stability, texture, and flavour-enhancing properties. It's commonly found in baked goods such as cookies, pastries, and cakes, where it contributes to a soft, flaky, or creamy texture. In margarine and spreads, it mimics the consistency of butter while offering a longer shelf life. Fast food outlets and commercial kitchens also rely on it as a frying oil due to its ability to withstand high cooking temperatures without breaking down easily.
Beyond the kitchen, hydrogenated vegetable oil is a key ingredient in many cosmetic and personal care products. It functions as an emollient in lotions, creams, and lip balms, helping to soften and smooth the skin while locking in moisture. Its semi-solid texture adds body and consistency to formulations, improving the sensory feel of skincare products. Its plant-based origin also makes it appealing to brands focusing on natural or vegan ingredients.
Industrially, hydrogenated vegetable oil serves as a base material in various applications. In certain biodegradable lubricants, it offers an eco-friendly alternative to petroleum-based oils. It is also used in candle production, where its solidified form blends well with wax to create a clean-burning product. Additionally, its chemical stability and surfactant properties make it suitable for use in soaps and detergents, where it contributes to cleansing effectiveness and shelf life.
As industries search for renewable alternatives to fossil-based materials, hydrogenated vegetable oil has emerged as a promising component in biofuel production. Its chemical composition makes it suitable for conversion into biodiesel and other renewable energy sources. It is also being explored in the development of bio-based plastics and sustainable packaging materials, aligning with the global push toward greener manufacturing and reduced environmental impact.
While hydrogenated vegetable oil has faced criticism over health concerns in the past, it also offers several benefits when used appropriately. Here are some notable health-related benefits of hydrogenated vegetable oil.
Improved Shelf Life: Hydrogenation enhances oil stability, reducing rancidity and spoilage, which helps keep foods fresher for longer.
Enhanced Texture: Adds desirable texture and mouthfeel to baked goods and processed foods, making them more palatable.
High Smoke Point: Suitable for high-temperature cooking and frying without breaking down, which can reduce the formation of harmful compounds.
Source of Energy: Like other fats, it provides a dense source of calories and essential fatty acids necessary for bodily functions.
Trans Fat Reduction: Modern hydrogenation methods can minimise or eliminate trans fats, making the oil safer for consumption compared to older partially hydrogenated oils.
Vegetable-Based: Being plant-derived, it can be a preferable alternative to animal fats for vegetarians and vegans.
Hydrogenated vegetable oil remains a significant presence in both the food industry and beyond, driven by its functional benefits and expanding applications. Its role is evolving, from enhancing processed foods to contributing to sustainable biofuels and industrial uses. While health concerns have prompted regulatory changes, advances in processing are improving its safety profile, ensuring hydrogenated vegetable oil remains a versatile and valuable ingredient in a changing global landscape.
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