Partially Hydrogenated Palm Kernel Soybean Oils
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What it is
Partially hydrogenated palm kernel soybean oils are fats derived from palm kernel oil and soybean oil that have undergone a process called partial hydrogenation. This process involves adding hydrogen atoms to unsaturated fatty acids, which changes the oil's texture from liquid to solid or semi-solid at room temperature.
Why it's used
Historically, partially hydrogenated oils were widely used in many processed foods to improve texture, extend shelf life, and provide stability. They were commonly found in baked goods like biscuits and cookies, snack foods, and fried items, giving products a desirable mouthfeel and preventing spoilage.
Health notes
The U.S. Food and Drug Administration (FDA) determined in 2015 that partially hydrogenated oils (PHOs) are no longer 'Generally Recognized As Safe' (GRAS) for use in human food, with the compliance date for removal being 2018. This action was taken because PHOs are the primary source of artificial trans fat in the diet, which has been linked to an increased risk of heart disease. The FDA's decision effectively removed most artificial trans fats from the U.S. food supply. JECFA (the Joint FAO/WHO Expert Committee on Food Additives) has also evaluated trans fatty acids, noting their adverse health effects.
Allergen info
This ingredient is derived from soybean oil, which comes from soy, one of the nine major food allergens identified by the FDA.