Fully Hydrogenated Vegetable Fat
Fully Hydrogenated Vegetable Fat appears in 8 indexed US food products. No FDA SAFFA status or CSPI rating is attached in this snapshot, so this page reports prevalence rather than a safety verdict.
What the data can answer
Fully Hydrogenated Vegetable Fat appears in 8 catalogued products, but this snapshot has no FDA SAFFA status or CSPI Chemical Cuisine rating attached to it. This page therefore cannot answer whether the ingredient is safe from those sources. It can show how often it occurs, where it tends to sit on labels, and which kinds of products contain it.
- 8
- catalogued products
- #17,814
- usage rank of 247,206
- 2
- named brands represented
- 41%
- average depth down ingredient lists
Catalog prevalence comes from Open Food Facts ingredient lists. FDA SAFFA and CSPI Chemical Cuisine labels are shown only when the source record contains them.
High-volume listing for Fully Hydrogenated Vegetable Fat - usage rank #17,814
- Usage rank
- #17,814
- of 247,206 ingredients that appear in at least one catalogued product, tied with 1,731 others that also appear in exactly 8 products.
- Typical depth in an ingredient list
- 41%
- Mean relative depth 41% across 8 parsed labels, slot 10.6 on average. Fully Hydrogenated Vegetable Fat tends to sit in the upper half of the list. Depth is location on the label, not a measured dose.
Computed from parsed product ingredient lists (Open Food Facts). The ranking covers 247,206 ingredients that appear at least once. Neither usage rank nor label depth is a safety clearance.
Reading this ingredient record
A clean co-occurrence count is not a safety clearance
No linked product currently contains a separately flagged ingredient, but zero co-occurrence is an absence-of-evidence result, not regulatory approval. The practical reading is about use: Fully Hydrogenated Vegetable Fat reaches 2 named brands, most often appears under Snacks, and typically sits in the upper half of the list. Product examples include Chocolate fusion gourmet dark chocolate covered biscuits; Gifflar Cinnamon Rolls; Gourmet peppermint bark on a chocolate cookie. Check the current label and authoritative source databases when the decision involves allergies, dosage, pregnancy, or a medical condition.
0% of linked products currently carry a separately flagged ingredient
Most NOVA-tagged examples land in Group 4 (8 of 8), yet the products span unrelated categories. That contrast matters: processing class can describe how a food was made while saying nothing decisive about this ingredient's regulatory status. Use the linked examples to understand formulation context, and leave the unanswered toxicology or individual-sensitivity question unanswered.
Next check: verify the unresolved source rating directly instead of converting zero co-flags into reassurance.
How do the sampled products compare?
Each point is one of the 8 sampled products listed below: its overall safety score against how many separately flagged ingredients its label carries. Bubble size is the number of ingredient rows the label actually resolved to.
Safety score vs. flagged-ingredient count for products containing Fully Hydrogenated Vegetable Fat
Products Containing Fully Hydrogenated Vegetable Fat
High-volume slice (8 of 8) for products naming Fully Hydrogenated Vegetable Fat:
Peer ingredients with comparable catalog mass
High-volume peers for Fully Hydrogenated Vegetable Fat: 8 products, mean screening score 100/100. Axes below stay distinct so count-neighbors do not duplicate score-neighbors.
Similar mean product score
Mean product-score neighbours (≥50 scored products), kept separate from the product-count peers above.
Next steps from the Fully Hydrogenated Vegetable Fat page
8 product rows plus any FDA/CSPI fields on Fully Hydrogenated Vegetable Fat are the evidence base — drill into the listings that matter for your decision.
- Review the sampled product records that list Fully Hydrogenated Vegetable Fat to see how the ingredient appears in actual labels. Open product sample
- Compare another ingredient’s source-backed rating, FDA status, and product footprint. Compare a peer
- Check the methodology for how FDA SAFFA, CSPI, and Open Food Facts rows are joined on this site. Open methodology
This page describes published source classifications and product-label coverage. It is not dietary, allergy, or medical advice.
Frequently Asked Questions
Why is there no FDA/CSPI verdict on Fully Hydrogenated Vegetable Fat? ▼
This snapshot has no FDA SAFFA status or CSPI Chemical Cuisine rating attached to Fully Hydrogenated Vegetable Fat, so PlainFoodSafe does not present a source-backed safety verdict. The page reports catalog prevalence (#17,814 of 247,206 ingredients) and label position instead.
Which product shelves show up most often with Fully Hydrogenated Vegetable Fat? ▼
Fully Hydrogenated Vegetable Fat ranks in the top decile by product count (#17,814 of 247,206), appearing in 8 indexed products led by Snacks. The sample list below is a slice of that footprint, not the full universe.
Why is Fully Hydrogenated Vegetable Fat so common on ingredient lists? ▼
The source record does not name a technical effect, yet Fully Hydrogenated Vegetable Fat appears in 8 products (#17,814 usage rank). High prevalence here describes formulation frequency, not an approved use level.
Regulatory status: FDA SAFFA (Fully Hydrogenated Vegetable Fat). Safety ratings: CSPI Chemical Cuisine; product presence: Open Food Facts via PlainFoodSafe (September 2026). Figures are computed from those sources, no editor-typed counts. Methodology · State regulations.