Partially Hydrogenated Soy Bean Oil

Partially hydrogenated soybean oil is a type of vegetable oil made from soybeans. It undergoes a process called partial hydrogenation, where hydrogen atoms are added to the oil, changing its chemical structure and making it more solid at room temperature.

Manufacturers used partially hydrogenated soybean oil to improve the texture, stability, and shelf life of processed foods. It was commonly found in baked goods, snack foods, fried foods, and some margarines, providing a desirable mouthfeel and preventing spoilage.

In the US, partially hydrogenated oils (PHOs) are no longer generally recognized as safe (GRAS) for use in food, a determination made by the FDA in 2015 with a compliance date of 2018. This change was primarily due to the artificial trans fat content created during the partial hydrogenation process. The FDA concluded that artificial trans fat is not safe for consumption, as it has been linked to an increased risk of heart disease. JECFA has evaluated trans fatty acids and their health effects.