Partially And Fully Hydrogenated Soybean Oil

Partially and fully hydrogenated soybean oil is a type of fat created by adding hydrogen to liquid soybean oil. This process, called hydrogenation, makes the oil more solid and stable at room temperature. It is used to improve the texture and shelf life of many processed foods.

Hydrogenation is used to change the texture and stability of oils. Manufacturers add it to foods like baked goods, shortenings, and margarines to improve texture, prevent separation, and extend shelf life. It was widely used to create solid fats for baking and frying.

Partially hydrogenated oils (PHOs) were the main source of artificial trans fats in the U.S. food supply. In 2018, the FDA determined that PHOs are no longer Generally Recognized As Safe (GRAS), effectively removing most artificial trans fats from packaged foods. While fully hydrogenated oils do not contain trans fats, the process can still alter the oil's properties. Regulatory bodies like the WHO and EFSA have advised limiting trans fat intake.