Liquid And Hydrogenated Soybean Oil
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What it is
Liquid and hydrogenated soybean oil is a blend of soybean oil in its natural liquid state and soybean oil that has undergone a process called hydrogenation. Hydrogenation adds hydrogen atoms to unsaturated fats, which changes the oil's texture from liquid to more solid or semi-solid.
Why it's used
Manufacturers use this ingredient to provide desired texture, stability, and mouthfeel in various food products. The hydrogenated portion helps to solidify the product and extend shelf life, while the liquid portion contributes to overall consistency. It is commonly found in baked goods, processed snacks, and frozen meals.
Health notes
Soybean oil is generally recognized as safe (GRAS) by the FDA. However, partially hydrogenated oils (PHOs), a source of artificial trans fats, are no longer considered GRAS by the FDA since 2018, effectively removing most artificial trans fats from the US food supply. Fully hydrogenated soybean oil, which contains very little to no trans fat, is still permitted. High intake of artificial trans fats from PHOs has been linked to an increased risk of heart disease. JECFA has evaluated fats and oils, including those that have undergone hydrogenation.
Allergen info
This ingredient is derived from soybeans, which are one of the nine major food allergens identified by the FDA.