Palm Kernel Soybean And Hydrogenated Soybean

This ingredient is a blend of fats derived from palm kernels and soybeans. The soybean oil component is hydrogenated, a process that adds hydrogen to make the oil more solid and stable at room temperature. This combination provides a specific texture and shelf life to food products.

Manufacturers use this blend as a fat source in baked goods like cookies and biscuits. Its properties help create a desirable texture, prevent separation of ingredients, and extend the product's shelf life. It contributes to the richness and mouthfeel of the final product.

Palm kernel soybean and hydrogenated soybean oil is generally recognized as safe (GRAS) by the FDA for use in food. Hydrogenated oils can contain trans fats, though manufacturers have reduced or eliminated them in many products. Regulatory bodies like JECFA and EFSA have evaluated fats and oils, but specific evaluations for this exact blend are not widely publicized. Typical consumption levels in the US are not associated with adverse health effects.