Or Partially Hydrogenated Soybean Oil

Partially hydrogenated soybean oil is a type of fat made from soybean oil that has undergone a process called partial hydrogenation. This process adds hydrogen atoms to the oil molecules, changing the liquid oil into a semi-solid or solid fat at room temperature. This modification helps to improve the texture and stability of food products.

Manufacturers historically added partially hydrogenated soybean oil to foods to provide a desirable texture, extend shelf life, and improve stability. It was commonly found in baked goods, snack foods, fried foods, and certain margarines and shortenings.

The FDA determined in 2015 that partially hydrogenated oils (PHOs) are no longer generally recognized as safe (GRAS) for use in human food, with a compliance date of 2018. This action effectively removed most artificial trans fats from the US food supply. Artificial trans fats, which were a primary component of PHOs, are known to raise 'bad' (LDL) cholesterol and lower 'good' (HDL) cholesterol, increasing the risk of heart disease. JECFA has evaluated trans fatty acids and their health effects, noting concerns about their impact on cardiovascular health.