Rapeseed vegetable oil was initially zeoformed in the temperature range of 200–300 °C and at a pressure of 1.7 MPa using a catalyst containing ZSM-5, and the obtained zeoformates were subsequently converted into hydrocarbons [hydrorefined vegetable oil (HVO)] through the process of hydroconversion. The resulting hydroraffinates (HVO fuel biocomponents) contained \mathit{n}-paraffins, isoparaffins, and up to 15% aromatic compounds. It has been established that hydroraffinates containing aromatic compounds have good low-temperature properties [cold filter plugging point (CFPP) of approximately −12 °C] and a density of 825 kg/m3. The hydroraffinate obtained over the catalyst at the highest applied temperature (300 °C) was characterized by a decreased initial boiling point of distillation (IBP) of 174 °C (the IBP for the non-zeoformed oil hydroraffinate was 284 °C) and an increased distillation final boiling point (FBP) of approximately 379 °C, which was higher than that of the non-zeoformed hydroraffinate (337 °C). Investigation of the obtained hydroraffinate properties led to the conclusion that the preliminary zeoforming process may cause the coupling (oligomerization) of fatty acid chains and the creation of aromatic structures containing aliphatic functional groups.