Including Partially Hydrogenated Soybean Oil
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What it is
Partially hydrogenated soybean oil is a type of fat made from soybean oil that has undergone a process called partial hydrogenation. This process adds hydrogen atoms to the oil, changing its chemical structure from liquid to a semi-solid state at room temperature.
Why it's used
Manufacturers historically added partially hydrogenated soybean oil to foods to improve texture, extend shelf life, and stabilize flavors. It was commonly found in baked goods, snack foods, fried foods, and some processed meals.
Health notes
In the United States, partially hydrogenated oils (PHOs), which are the primary source of artificial trans fat, are no longer considered Generally Recognized As Safe (GRAS) by the FDA since 2018. This action effectively removed most artificial trans fats from the food supply due to concerns about their link to increased risk of heart disease. JECFA has evaluated trans fatty acids and noted concerns regarding their impact on cardiovascular health, recommending their intake be as low as possible.
Allergen info
This ingredient is derived from soy, which is one of the nine major food allergens identified by the FDA.