Hydrogenated Soy Oil

Hydrogenated soy oil is made by adding hydrogen atoms to soybean oil, a liquid fat extracted from soybeans. This process, called hydrogenation, changes the oil's chemical structure, making it more solid and stable at room temperature. Depending on the extent of hydrogenation, the oil can be partially or fully hydrogenated.

Manufacturers add hydrogenated soy oil to improve the texture, extend the shelf life, and provide stability to food products. It helps make oils more solid or semi-solid, which is useful in many processed foods. It is commonly found in baked goods, snack foods, and some fried products.

Hydrogenated soy oil can refer to partially hydrogenated or fully hydrogenated soy oil. Partially hydrogenated oils (PHOs) were the primary source of artificial trans fats, which the FDA determined are no longer Generally Recognized As Safe (GRAS) in 2015, with a compliance date of 2018. This action effectively removed most artificial trans fats from the US food supply due to their link to increased risk of heart disease. Fully hydrogenated soy oil, however, does not contain artificial trans fats and is generally considered safe, similar to other saturated fats. Both JECFA and EFSA have evaluated trans fatty acids and their health effects.