Hydrogenated Soybean

Hydrogenated soybean oil is a vegetable oil that has undergone a process called hydrogenation. This process adds hydrogen atoms to the oil, making it more solid at room temperature and increasing its shelf life. It is derived from soybeans, a common legume grown in the United States.

Manufacturers use hydrogenated soybean oil to improve the texture and stability of foods. It acts as a solid fat, providing structure and preventing separation in products like baked goods, shortenings, and margarines. It is also found in some processed snacks and fried foods.

Hydrogenated soybean oil is generally recognized as safe (GRAS) by the FDA for use in food. The hydrogenation process can create trans fats, which have been linked to negative health effects. However, the FDA has taken steps to remove artificial trans fats from the food supply, and many manufacturers have reformulated their products to reduce or eliminate them. JECFA and EFSA have evaluated fats and oils, including hydrogenated versions, in the context of overall dietary intake.