Interesterified And Hydrogenated Soybean Oil

This is a fat made from soybean oil. It is created by combining soybean oil with other fats and then processing it through hydrogenation and interesterification. These processes change the oil's texture and stability.

Manufacturers use this fat to improve the texture, stability, and shelf life of foods. It can help prevent separation and give products a desirable mouthfeel. It is often found in baked goods like muffins and pastries, as well as in prepared meals and wraps.

Interesterified and hydrogenated soybean oil is considered a fat source. The FDA has not set specific upper intake limits for this type of fat. While hydrogenation can create trans fats, the interesterification process and modern hydrogenation techniques aim to minimize or eliminate them. Evidence on the health effects of interesterified fats compared to other fats is still being studied.