Ingredient

Partially Hydrogenated Soy Oil

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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers historically added partially hydrogenated soy oil to foods to improve texture, extend shelf …

What it is

Partially hydrogenated soy oil is a type of vegetable oil made from soybeans that has undergone a process called partial hydrogenation. This process adds hydrogen atoms to the oil, changing its chemical structure from liquid to solid or semi-solid at room temperature.

Why it's used

Manufacturers historically added partially hydrogenated soy oil to foods to improve texture, extend shelf life, and provide stability. It was commonly used in baked goods like cakes and snack cakes, as well as in snack foods such as chips and popcorn, to give them a desirable mouthfeel and prevent spoilage.

Health notes

Partially hydrogenated oils (PHOs) were the primary source of artificial trans fat in the diet. Due to concerns about their impact on heart health, the FDA determined in 2015 that PHOs were no longer 'Generally Recognized As Safe' (GRAS) for use in human food, with the compliance date for this revocation being 2018. This action effectively removed most artificial trans fat from the US food supply. Scientific consensus, including evaluations by JECFA, has linked the consumption of artificial trans fats to an increased risk of cardiovascular disease.

Allergen info

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

Products containing Partially Hydrogenated Soy Oil

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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.