Interesterified And Hydrogenated Soybean Oils

These are soybean oils that have been modified to improve their texture and stability. The process involves interesterification, which rearranges the fatty acids on the glycerol backbone, and hydrogenation, which adds hydrogen to make the oil more solid at room temperature. This results in a fat that is more stable and has a desirable texture for food products.

Manufacturers use these oils for their functional properties, such as improving texture, providing a smooth mouthfeel, and extending shelf life. They are often found in baked goods, shortenings, margarines, and processed foods like tortillas and frozen meals where a stable fat is needed.

Interesterified and hydrogenated soybean oils are generally recognized as safe (GRAS) by the FDA for use in food. The FDA has not set specific upper intake limits for these types of fats. While hydrogenation can create trans fats, modern processing methods aim to minimize their formation. JECFA and EFSA have evaluated fats and oils, but specific evaluations for interesterified and hydrogenated soybean oils are not readily available. Evidence on the health effects of interesterified fats is still developing.