Non-Hydrogenated Vegetable Oils: composition, extraction process, nutritional properties, applications, and sustainability

Definition
Non-hydrogenated vegetable oils are oils extracted from plant sources (such as seeds, fruits, or nuts) that have not undergone chemical hydrogenation. This means they retain their natural fatty acid profile, particularly their unsaturated fat content, and are free from artificial trans fats, which are typically formed during partial hydrogenation.

These oils are widely used in nutrition, food processing, and cosmetics, and are considered healthier alternatives to partially hydrogenated oils, especially for cardiovascular health.

1. Average composition
(Example: non-hydrogenated sunflower oil, per 100 g)

• Energy: 884 kcal

• Total fats: 100 g

  • Saturated fats: 10–12 g

  • Monounsaturated fats: 20–40 g (e.g. oleic acid)

  • Polyunsaturated fats: 45–65 g (e.g. linoleic acid – omega-6)

• Vitamin E (tocopherols): up to 40 mg

• Phytosterols: 200–500 mg

• Polyphenols: trace amounts (in unrefined oils)

Composition varies depending on the plant source.

2. Comparison with hydrogenated oils

3. Extraction and processing

• Cold pressing (preserves natural antioxidants and nutrients)

• Solvent extraction, followed by refining (for industrial-grade oils)

• No hydrogenation: these oils are not chemically altered to change melting point or shelf life

• Optional steps: degumming, deodorization, bleaching for refined versions

4. Nutritional and functional properties

• Rich in essential fatty acids (omega-3, omega-6)

• Provide vitamin E, a natural antioxidant

• Unsaturated fats help lower LDL cholesterol and may support HDL levels

• Free from industrial trans fats, reducing inflammation and heart disease risk

• Suitable for daily cooking, depending on the oil’s heat stability

5. Main types of non-hydrogenated vegetable oils

• Olive oil (high in monounsaturated fats)

• High-oleic sunflower oil

• Corn oil

• Canola (rapeseed) oil

• Peanut oil

• Rice bran oil

• Non-hydrogenated soybean oil

• Flaxseed oil (rich in omega-3, for cold use)

6. Applications

Food use

• Cooking, dressing, baking, and frying (depending on smoke point)

• Used in trans-fat-free margarine and spreads

• Present in diets focused on heart health, plant-based eating, and Mediterranean models

Cosmetics

• Emollient base for skin and hair care

• Used in natural moisturizers, massage oils, and vitamin E–rich serums

Industry

• Biodegradable lubricants

• Natural emulsifiers in food and pharmaceuticals

• Alternative to hydrogenated fats in processed foods

7. Safety and tolerability

• Well tolerated in healthy individuals

• Contain no artificial trans fats, making them safer than hydrogenated oils

• Prone to oxidation—should be stored in cool, dark conditions (especially polyunsaturated-rich oils)

• Certain oils (e.g., flaxseed) should not be heated, as they degrade at high temperatures

8. Environmental and sustainability aspects

• Oils like olive, sunflower, and canola have lower environmental impact when sustainably farmed

• Organic, cold-pressed oils reduce chemical inputs and energy consumption

• No hydrogenation means no use of metal catalysts (e.g., nickel) and lower processing emissions

• Palm oil, although non-hydrogenated in some forms, may have a high environmental cost unless RSPO-certified

9. Conclusion

Non-hydrogenated vegetable oils are naturally derived fats that offer a healthier alternative to hydrogenated oils due to their unsaturated fatty acid content and absence of artificial trans fats. They support cardiovascular health and are widely applicable in culinary, cosmetic, and industrial uses.

When selected for quality and origin, these oils align with the goals of nutritional well-being and sustainable consumption.