Ingredient

Partially Hydrogenated Oils: Soybean

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Source
Not animal-derived
Allergen
No
Role in food
PHOs were historically used by food manufacturers to improve the texture, stability, and shelf …

What it is

Partially hydrogenated oils (PHOs) are fats created by adding hydrogen to liquid vegetable oils, such as soybean oil. This process, called hydrogenation, changes the oil's chemical structure, making it more solid at room temperature. The resulting oil contains trans fats, which are a type of unsaturated fat.

Why it's used

PHOs were historically used by food manufacturers to improve the texture, stability, and shelf life of many processed foods. They provided a solid fat structure for baked goods, fried foods, and spreads. Common foods that once contained PHOs included pastries, crackers, microwave popcorn, and some margarines.

Health notes

The FDA determined that partially hydrogenated oils (PHOs) are no longer Generally Recognized As Safe (GRAS) for use in food, with a compliance date of June 18, 2018. This action effectively removed most artificial trans fat from the US food supply due to concerns about its impact on heart health. The World Health Organization (WHO) has also called for the global elimination of industrially produced trans fats.

Allergen info

This ingredient is derived from soybean oil, which is one of the nine major food allergens identified by the FDA.

Products containing Partially Hydrogenated Oils: Soybean

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.