Hydrogenated Coconut Oil is a form of coconut oil that has undergone a chemical process called hydrogenation. This process involves the addition of hydrogen gas to the unsaturated fatty acids present in the oil, resulting in the conversion of some of these unsaturated fats into saturated fats.

Coconut oil itself is naturally high in saturated fats, primarily lauric acid, which makes up about 45-53% of its fatty acid composition. However, it also contains some unsaturated fats, such as oleic acid and linoleic acid. Through hydrogenation, the unsaturated fats in coconut oil can be partially or fully saturated, depending on the extent of the hydrogenation process.

Hydrogenated Coconut Oil may be used in various food products, including baked goods, confectionery, and margarine, where a solid fat with a specific texture and consistency is required. However, hydrogenation can also lead to the formation of trans fats, which are considered unhealthy and have been linked to an increased risk of heart disease. Manufacturers may use different hydrogenation processes to minimize trans fat formation or may opt for alternatives such as fully hydrogenated coconut oil, which contains negligible amounts of trans fats.