What defines hydrogenated vegetable fats?

Hydrogenated vegetable fats are vegetable fats and oils, or their fractions, that have been partly or wholly hydrogenated, inter‑esterified, re‑esterified or elaidinised, regardless of refinement, but not further processed.

How should hydrogenated vegetable fats be stored to maintain quality?

They should be kept in a cool, dry environment, protected from direct sunlight and moisture to prevent oxidation and rancidity.

Can hydrogenated vegetable fats be used directly in food formulations?

Yes, they are suitable for direct use in food products such as spreads, bakery items, and confectionery, provided they meet the required specifications for purity and free fatty acid content.

Hydrogenated Vegetable Fats

Vegetable fats and oils and their fractions that are partly or wholly hydrogenated are classified as a distinct commodity. They may be inter‑esterified, re‑esterified or elaidinised, and can be refined but are not further prepared.

Prices, specifications and international trade for hydrogenated vegetable fats under HS 151620.

Hydrogenated Vegetable Fats Price

$3,629USD/t

Published reference · Jul 1, 2026

Hydrogenated Vegetable Fats Historical Unit Values

Hydrogenated vegetable fats is quoted in USD/t at MYS. Historical customs values may differ from the headline reference.

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Hydrogenated Vegetable Fats Exports and Imports

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Indonesia led reported hydrogenated vegetable fats exports in 2025, at $2.5B.

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Hydrogenated Vegetable Fats Facts and HS Code

Hydrogenated vegetable fats belongs to vegetable oils within grains, oilseeds, oils and feed. Its customs classification covers HS 151620.

Hydrogenated Vegetable Fats HS Code

Category	Vegetable oils — Grains, oilseeds, oils and feed
HS codes	151620
Quoted in	USD/t
Reference location	MYS

Production & Handling

Processing steps for hydrogenated vegetable fats include Extraction, Refining, Hydrogenation.

Production and Storage

Processing steps	Extraction Refining Hydrogenation Inter‑esterification

Uses & Risks

Hydrogenated vegetable fats is used in Margarine, Bakery shortenings, and Confectionery fats.

End Uses

Margarine
Solid fat used as a butter substitute
Bakery shortenings
Fat for dough strength and texture
Confectionery fats
Base for chocolate and candy coatings

Uses and Related Commodities

Downstream industries	Food manufacturing, Cosmetics, Pharmaceuticals

Hydrogenated Vegetable Fats Questions

What defines hydrogenated vegetable fats?: Hydrogenated vegetable fats are vegetable fats and oils, or their fractions, that have been partly or wholly hydrogenated, inter‑esterified, re‑esterified or elaidinised, regardless of refinement, but not further processed.
How should hydrogenated vegetable fats be stored to maintain quality?: They should be kept in a cool, dry environment, protected from direct sunlight and moisture to prevent oxidation and rancidity.
Can hydrogenated vegetable fats be used directly in food formulations?: Yes, they are suitable for direct use in food products such as spreads, bakery items, and confectionery, provided they meet the required specifications for purity and free fatty acid content.