Hydrogenated Soybean And Palm Oil

Hydrogenated soybean and palm oil is a blend of vegetable oils that have undergone a process called hydrogenation. This process adds hydrogen atoms to unsaturated fats, making the oil more solid at room temperature and increasing its stability. It is derived from soybeans and the fruit of the oil palm tree.

Manufacturers use hydrogenated soybean and palm oil to improve the texture, stability, and shelf life of food products. It can provide a desirable mouthfeel and structure, often found in processed snacks, baked goods, and confectionery items.

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 ingredient, if fully hydrogenated, contains saturated fat but generally not artificial trans fat. A diet high in saturated fat can increase levels of LDL ('bad') cholesterol. JECFA has evaluated dietary fats and oils, and the World Health Organization (WHO) recommends limiting saturated fat intake. This ingredient is not subject to the FDA's planned phase-out of petroleum-based synthetic dyes.