Palm oil is subjected to a hydrogenation process to obtain hydrogenated palm oil. To obtain properties similar to those offered by palm oil, the food industry introduced the hydrogenation process. Hydrogenation is the process of bonding a hydrogen atom with the double bonds of fatty acid chains.  Hydrogenation turns oil from a liquid into a solid or semi-solid substance and makes the oil more stable. Hydrogenated palm oil is solid at room temperature and whitish in appearance. Hydrogenated palm oil finds applications in food, personal care and cosmetics, chemical and livestock industries

Hydrogenated palm oils are fully hydrogenated and partially hydrogenated. Fully hydrogenated palm oil has lesser artificial trans-fats than partially hydrogenated oils. Both fully and partially hydrogenated palm oils are extremely customizable for a variety of manufacturing applications.

FFA                     0.06%
Moisture (max)           0.05%
Iodine Value          30 – 48
Melting Point (°C)      40 - 52