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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.
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Hydrogenated Vegetable Oil
Hydrogenated Vegetable Oil
Primary function
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' thickening effect on oil phase does not alter the overall sensorial profile of the product.
Fully hydrogenated vegetable oils may also be used as alternatives to hard waxes.
Suitable for
Hard Gel Capsules
Cream/ Emulsion

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