Hydrogenated Soybean Oil And Fractionated Shea Oil

Hydrogenated soybean oil is made by adding hydrogen to soybean oil, which changes its texture from liquid to solid or semi-solid at room temperature. Fractionated shea oil is a specific part of shea butter that has been separated to achieve desired melting properties and textures.

These fats are used to provide structure, texture, and a smooth mouthfeel in various food products, particularly in confections like chocolates and candies. They help prevent melting at warmer temperatures and extend shelf life by reducing oxidation.

Hydrogenated soybean oil, if partially hydrogenated, was a significant source of artificial trans fat. However, the FDA determined that partially hydrogenated oils (PHOs) are no longer Generally Recognized As Safe (GRAS) as of 2015, with a compliance date of 2018, effectively removing most artificial trans fats from the US food supply. Fully hydrogenated oils, which contain negligible amounts of trans fat, are still permitted. Shea oil is a vegetable fat, primarily composed of saturated fatty acids. Both ingredients are regulated by the FDA as food ingredients.