Your solution

Hydrogenated Vegetable Oil

Hydrogenated vegetable oil, Hydrogenated soybean oil

Hydrogenated Vegetable Oil
Hydrogenated vegetable oil is a mixture of triglycerides of fatty acids. The USP/NF defines two types of hydrogenated vegetable oil, type I and type II, In general, type II materials have lower melting ranges and higher iodine values than type I materials.
Your selection
Hydrogenated Vegetable Oil
Hydrogenated Vegetable Oil
Primary function
Typical use level
1 - 6%
Physical data

  • Melt point: type I, 57 - 85°C; type II, 20 - 50°C
  • Iodine value: type I, 0 - 5; type II, 55 - 80

Benefits / Claims
Hydrogenated vegetable oils, Type I are oxidatively stable, neutral available as pharmaceutical and nutraceutical grades.
They also show auxiliary binder properties in tablet formulation.
Suitable for
Hard Gel Capsules
Cream/ Emulsion

Start a new journey to explore other applications

How can we support you with Hydrogenated Vegetable Oil?

I am looking for..