Interesterified High Oleic Soybean Oil

Interesterified high oleic soybean oil is a type of soybean oil that has been modified through a process called interesterification. This process rearranges the fatty acids on the glycerol backbone of the oil molecules. High oleic soybean oil is a variety of soybean oil bred to have a higher proportion of oleic acid, a monounsaturated fat.

Manufacturers use interesterified high oleic soybean oil as a fat source in baked goods and snacks. It provides a desirable texture and mouthfeel, and its stability makes it suitable for products that require a longer shelf life. It is often found in cakes, cupcakes, and snack cakes.

Interesterified high oleic soybean oil is generally recognized as safe (GRAS) by the FDA for use in food. The process of interesterification is used to modify the physical properties of fats, and the resulting oils are considered safe. High oleic soybean oil is a source of monounsaturated fats, which are considered healthy fats. JECFA has evaluated interesterification processes for fats and oils. Evidence does not suggest negative health effects at typical consumption levels.