Do some raisin manufacturers use hydrogenated oil for preservation?

Need to know if raisins have hydrogenated oil in them.

Some manufacturers may use oil on their raisins but it will be listed on the package in the ingredients if they do.

Read you package of raisins carefully to avoid the kinds that have hydrogenated oils. This is easy enough for packages of just raisins, but keep in mind raisins in processed foods like Raisin Bran are frequently the kind coated with hydrogenated oil.

There is a patent for the process you are talking about cited below. The use of hydrogenated oil seems to have more to do with packing and keeping the raisins from clumping during shipment.

I have also included a link to a site where the contributer discusses this very topic and their experience.

Raisins are dried grapes.
Raisin varieties depend on the type of grape used. Seedless varieties include Thompson Seedless ( Sultana ) and Flame. Raisins are typically sun-dried, but may also be "water-dipped", or dehydrated. "Golden raisins" are made from Thompsons, treated with Sulfur Dioxide (SO2) , and flame dried to give them their characteristic color. A particular variety of seedless grape, the Black Corinth, is also sun dried to produce Zante currants, mini raisins that are much darker in color and have a tart, tangy flavour. Several varieties of raisins are produced in Asia and are only available at ethnic grocers. Green raisins are produced in Iran. Raisins in a variety of colors (green, black, white) and sizes are also produced in India.
Raisins are about 60% sugars by weight, most of which is fructose. Raisins are also high in antioxidants, and are comparable to prunes and apricots in this regard.

Processed raisins are dried grapes of the Vinifera variety such as the Thompson Seedless. The processed raisins are prepared from clean, sound, dried grapes, which are properly stemmed and capstemmed, then sorted, cleaned and washed in water to assure a wholesome product.

How are raisins made?


After harvesting from the vines, raisins are sun-dried then loaded into bins for preparation. Before they are unloaded from their bins, government inspectors take long prods to gather samples from the middle of each box. United States Department of Agriculture (USDA) standards must be met to ensure that each box is free of imperfections. Next, raisins are processed, which means they go through a series of conveyor belts and drums to remove remaining stems, chaff or lightweight fruit. The raisins also are sent through a vacuum air stream to catch any other indesirable materials. Finally, they're size-graded and thoroughly washed in pure water.

In preparation for packaging, the raisins are moved through a laser sorter. The sorter's light beams, along with a computer, see if anything besides raisins is passing through the stream. If material other than a raisin is present, the computer sends a burst of air to knock it out of the stream of raisins and down a trough.

California raisins are inspected under the most rigid standards. Quality control technicians inspect the raisins by hand thoughout the packaging process, thus assuring that California raisins are the cleanest, highest quality in the world.

After final inspections, raisins are automatically weighed and packed in a variety of convenient sizes. California raisins are then shipped around North America and the world for consumers to enjoy.

Part of the crop is used to make raisin juice (a minimum of 70 percent natural fruit soluble solids) and raisins paste (made from 100 percent raisins), which are added to a variety of foods, including dairy, confectionary and bakery items.