Palm Soybean And Hydrogenated Soybean

This ingredient is a blend of palm oil and soybean oil that has been hydrogenated. Hydrogenation is a process that adds hydrogen to liquid oils, making them more solid and stable. Palm oil comes from the fruit of oil palm trees, while soybean oil is extracted from soybeans.

Manufacturers use this blend to improve the texture and shelf life of baked goods. The hydrogenation process makes the fats more solid at room temperature, which helps create a desirable crispness in cookies and biscuits. It also prevents the oils from separating and becoming rancid as quickly.

Palm soybean and hydrogenated soybean oil are generally recognized as safe (GRAS) by the FDA for use in food. The hydrogenation process can create trans fats, though manufacturers are increasingly using methods to reduce or eliminate them. Regulatory bodies like JECFA and EFSA have evaluated fats and oils, including hydrogenated versions. While trans fats have been linked to negative health outcomes, the levels present in foods made with modern hydrogenation processes are typically low.