Hydrogenated vegetable oil is a kind of artificial oil, including creamer, non-dairy creamer, margarine, cocoa butter substitute and so on. It is made from ordinary vegetable oil by adding hydrogen at a certain temperature and pressure. Hydrogenated vegetable oil has increased hardness, maintained solid shape, enhanced plasticity, fusion and emulsification, and can make food more crisp. At the same time, it can prolong the shelf life of food, so it is widely used in food processing.

The chemical structure of some partially hydrogenated hydrogenated vegetable oils is trans-bonded and becomes trans fatty acids. It does not have the nutrition of pure natural cream, which is not good for human health.

Studies have shown that trans fatty acids are more harmful to human body than saturated fatty acids.

However, hydrogenated vegetable oil is not equal to trans fatty acids, so consumers don't have to talk about the color change of hydrogenated vegetable oil. Regarding "hydrogenated vegetable oil", consumers should pay attention to two points: first, "hydrogenated vegetable oil", that is, vegetable cream, shortening and so on. , can not be completely equivalent to trans fatty acids, and hydrogenated vegetable oil with improved technology can reduce trans fatty acids or even contain no trans fatty acids. Second, the content of "trans fatty acids" in food should be limited, but the use of hydrogenated vegetable oil should not be banned. The United States and Denmark do not restrict the use of hydrogenated vegetable oil, but only suggest that the daily intake of trans fatty acids should not exceed 1% of total energy.