Hydrogenated Lard
If partially hydrogenated, contains industrial trans fats which the FDA determined are no longer GRAS in 2015 (final ban implementation 2018-2020). Fully hydrogenated lard does not contain trans fats but is high in saturated fat.
What it is
Lard (rendered pork fat) that has been hydrogenated to increase saturation and raise melting point, producing a more solid, shelf-stable fat. Partial hydrogenation produces trans fats; full hydrogenation does not.
Solid shortening for baking; provides texture, flakiness, and shelf stability in baked goods and frying applications.
Why it's flagged
- Fully hydrogenated lard contains no trans fats. Partially-hydrogenated lard is captured in a separate canonical.
- If partially hydrogenated, contains industrial trans fats (FDA not GRAS); high saturated fat
What regulators actually say
"FDA finalized its determination that partially hydrogenated oils (PHOs), the primary dietary source of artificial trans fat in processed foods, are not 'generally recognized as safe' or GRAS for use in human food."
Regulatory status
United States — FDA
Partially hydrogenated oils (PHOs) determined not GRAS (FDA 2015); fully hydrogenated lard permitted as food ingredient
European Union — EFSA
EU industrial trans fat limit 2 g/100 g fat (Regulation 2019/649)
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