Hydrogenated Vegetable Fats and Oils (Not Further Prepared)

Partially or fully hydrogenated vegetable oils — including canola/rapeseed oil (1516201000) and a broad NESOI category (1516209100) — are widely used as functional fats in bakery, confectionery, and food-service applications. Indonesia and Malaysia, the world's dominant palm-oil producers, together lead US import supply under this heading, making palm-derived hydrogenated fats the most commercially significant segment. A dedicated tariff line for hydrogenated rapeseed oil reflects the commercial importance of canola-derived shortenings and margarines. FDA's regulatory stance on partially hydrogenated oils (PHOs) as no longer Generally Recognized as Safe (GRAS) for food use is a critical compliance consideration for importers of food-grade product.