Hydrogenated Soybean Sunflower Seed

Hydrogenated soybean and sunflower seed oils are fats that have been altered through a process called hydrogenation. This process adds hydrogen to liquid vegetable oils, making them more solid and stable at room temperature. This change also increases their shelf life.

Manufacturers add hydrogenated oils to improve the texture and stability of foods. They help prevent ingredients from separating and give baked goods a desirable texture. These oils are commonly found in snack bars, baked goods, and some margarines.

Hydrogenation can create trans fats, though the process has been modified to significantly reduce their formation in many products. The FDA has determined that partially hydrogenated oils, the main source of artificial trans fats in foods, are no longer Generally Recognized As Safe (GRAS). While trans fats have been linked to negative health outcomes, the health effects of fully hydrogenated oils, which contain very little to no trans fat, are less clear. JECFA and EFSA have evaluated various hydrogenated oils.