Other

Hydrogenated Vegetable Oil (NF Type I / Type II)

INCI Hydrogenated Vegetable Oil. Also: Hydrogenated oil, Vegetable shortening (fully hydrogenated, Type I), Partially hydrogenated vegetable oil (Type II).

Calculate a 100 % Hydrogenated Vegetable Oil (NF Type I / Type II) bar

Published values

Saponification value	175–200 mg KOH/g
Used by the calculator	187.5 mg KOH/g (midpoint)
SAP for NaOH	0.1337 g/g
Iodine value	0–80 g I₂/100 g
INS (SAP − IV)	148
Melting point	20–85 °C
Unsaponifiable matter	≤ 0.8 %

A bar made of 100 % Hydrogenated Vegetable Oil (NF Type I / Type II)

Hardness 0 below 29–54

Cleansing 0 below 12–22

Conditioning 0 below 44–69

Bubbly lather 0 below 14–46

Creamy lather 0 below 16–48

Conventional qualities summed from the fatty-acid groups; a single-oil bar is a reference point, not a recipe.

Fatty-acid profile

Fatty acid		Published range, %	Used
No fatty-acid profile could be sourced cleanly for this record yet.

Where these numbers come from

United States Pharmacopeial Convention (USP 29-NF 24 text as mirrored at pharmacopeia.cn) — USP 29-NF 24 (2006), NF Monographs: Hydrogenated Vegetable Oil (Official January 1, 2007), page 3455 · document dated 2007-01-01 · read 2026-09-20

Mirror site hosting the USP 29-NF 24 text; values transcribed from that page. Newer USP editions may differ.

Ministry of Health, Labour and Welfare, Japan (Japanese Pharmacopoeia, 18th Edition, English version) — JP XVIII, Official Monographs A to L · document dated 2021-06-07 · read 2026-09-20

JP XVIII 'Hydrogenated Oil': fat obtained by hydrogenation of fish oil or other animal/vegetable oils; acid value NMT 2.0.

USP 29-NF 24 'Hydrogenated Vegetable Oil': a mixture of triglycerides of fatty acids; Type I: melting range 57-85 C, iodine value 0-5, saponification value 175-200; Type II: melting range 20-50 C, iodine value 55-80, saponification value 175-200; acid value NMT 4.0; unsaponifiable NMT 0.8 %. The iodineValue and meltingPointC fields span both types (Type I: IV 0-5, m.p. 57-85 C; Type II: IV 55-80, m.p. 20-50 C). Source oil is not specified, so no fatty-acid ranges. JP XVIII 'Hydrogenated Oil' (fish or animal/vegetable origin): acid value NMT 2.0 (other JP limits not transcribed).

This record is part of the open ingredient database (ODbL). Found an error or a better primary source? The dataset is on GitHub; corrections with a document link are welcome.