Hydrogenated Soya Oil
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What it is
Hydrogenated soya oil is a fat derived from soybeans. It is made by adding hydrogen atoms to soybean oil through a process called hydrogenation, which changes the oil from a liquid to a more solid or semi-solid form at room temperature.
Why it's used
Manufacturers add hydrogenated soya oil to foods to improve texture, extend shelf life, and provide stability. It can make products creamier or more solid, and help prevent spoilage. It is often found in baked goods, snack foods, and spreads.
Health notes
Partially hydrogenated oils (PHOs), which contain artificial trans fats, are no longer considered Generally Recognized As Safe (GRAS) by the FDA as 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 oils, however, do not contain artificial trans fats. JECFA and EFSA have evaluated fats and oils, including hydrogenated forms, in the context of dietary fat intake.
Allergen info
Soy is one of the nine major food allergens identified by the FDA.