Hydrogenated Soybean Oil Palm Oil

Hydrogenated soybean oil palm oil is a blend of soybean oil and palm oil that has been processed through hydrogenation. This process adds hydrogen atoms to the oils, making them more solid at room temperature and extending their shelf life.

Manufacturers use hydrogenated soybean oil palm oil to improve the texture, stability, and shelf life of food products. It is commonly found in baked goods like tortillas, as well as in Mexican dinner mixes, prepared wraps and burritos, and some candies.

The FDA determined that partially hydrogenated oils (PHOs), a source of artificial trans fat, are no longer generally recognized as safe (GRAS) for use in food, effective 2018. This action effectively removed most artificial trans fat from the U.S. food supply due to its association with increased risk of heart disease. Fully hydrogenated oils, which do not contain trans fats, are primarily saturated fats. JECFA has evaluated trans fatty acids and their health implications.