Canola Oil Partially Hydrogenated Soybean Oil

This ingredient is a blend of canola oil and partially hydrogenated soybean oil. Canola oil is extracted from the seeds of the canola plant, while soybean oil comes from soybeans. Partially hydrogenated oils are made by adding hydrogen to liquid vegetable oils, which changes their chemical structure to make them more solid at room temperature.

Manufacturers use this blend to improve the texture, stability, and shelf life of food products. Partially hydrogenated oils, in particular, provide a desirable mouthfeel and structure in many processed foods. It is often found in baked goods, snack foods, and processed items like cereals and chocolate.

Partially hydrogenated oils (PHOs) were a significant source of artificial trans fat in the diet. The FDA determined in 2015 that PHOs are no longer generally recognized as safe (GRAS) for use in food, with a compliance date of 2018, effectively removing most artificial trans fat from the food supply. Artificial trans fats are known to raise LDL ("bad") cholesterol and lower HDL ("good") cholesterol, which can increase the risk of heart disease. JECFA has evaluated trans fatty acids and their health effects, and EFSA has also assessed trans fats in the diet.