Liquid & Hydrogenated Soybean Oil
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What it is
Soybean oil is a vegetable oil extracted from the seeds of the soybean plant. It is one of the most widely used oils in the United States. Hydrogenation is a process that adds hydrogen to liquid oils, making them more solid and stable, which can extend shelf life and improve texture.
Why it's used
Manufacturers use soybean oil as a cooking oil, a shortening, and an ingredient in salad dressings, baked goods, and processed foods. Its neutral flavor and versatility make it a common choice for a wide range of products, including pizza, popcorn, and snack foods.
Health notes
Soybean oil is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of polyunsaturated and monounsaturated fats, which are considered healthier fats when consumed in moderation as part of a balanced diet. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated soybean oil. Some research has explored the effects of different types of fats on health, but evidence on the health impacts of soybean oil at typical dietary intakes is generally consistent with its GRAS status.
Allergen info
Soybean oil is derived from soybeans, which are one of the nine FDA major allergens. However, highly refined soybean oil is often considered non-allergenic by regulatory bodies, though some individuals with severe soy allergies may still react.