Each Of The Following: Interesterified Soybean Oil

Interesterified soybean oil is a type of fat made from soybean oil. It undergoes a process called interesterification, which rearranges the fatty acids within the oil to change its physical properties, such as its melting point and texture. This process creates a fat with desired characteristics without forming trans fats.

Manufacturers use interesterified soybean oil to achieve specific textures and consistencies in foods, similar to how solid fats like butter or shortening perform. It is often found in baked goods, margarines, and processed foods as an alternative to partially hydrogenated oils (PHOs).

Interesterified soybean oil is generally recognized as safe (GRAS) by the FDA. This oil was developed as an alternative to partially hydrogenated oils (PHOs), which were removed from the FDA's GRAS list in 2015 due to concerns about artificial trans fats. Unlike PHOs, interesterified soybean oil does not contain significant levels of artificial trans fats. JECFA has evaluated interesterified fats and oils and found them to be acceptable. EFSA has also considered interesterified fats in the context of replacing PHOs.