Nonhydrogenated

Nonhydrogenated is an adjective used to describe fats or oils that have not undergone hydrogenation, a chemical process in which unsaturated fatty acids are treated with hydrogen gas to increase saturation and alter physical properties, often to create solids at room temperature. Hydrogenation can produce trans fats, especially in partial hydrogenation, which has been linked to adverse health effects.

Nonhydrogenated fats remain closer to their natural cis-unsaturated configuration. They are typically liquid at room temperature, though some blends can be semi-solid depending on fatty acid composition. They are commonly used in cooking oils, dressings, and as bases for margarines and shortenings produced without hydrogenation, or used with alternative processing such as interesterification to modify texture.

Labeling and usage: The term is sometimes used on product labels to indicate that no hydrogenation step was used in production. This is often contrasted with hydrogenated or partially hydrogenated products that may contain trans fats. However, nonhydrogenated does not guarantee the absence of trans fats from other sources, such as natural fats from ruminant animals, and it does not speak to other processing steps like fractionation, deodorization, or solvent extraction.

Health considerations: Public health guidance has increasingly discouraged trans fats; choosing nonhydrogenated fats can reduce exposure to manufactured trans fats, but overall health effects depend on the specific fatty acid profile and total intake.

Regulatory context: Some jurisdictions require labeling of trans fats, and some allow terms like nonhydrogenated to indicate absence of hydrogenation; consumers should read nutrition facts for trans fat content.