Partially Hydrogenated Soybean And Palm Oils

Partially hydrogenated soybean and palm oils are vegetable oils that have undergone a process called partial hydrogenation. This process adds hydrogen atoms to the liquid oils, making them more solid at room temperature and increasing their shelf life. They are derived from soybeans and palm fruit.

Manufacturers used these oils to improve the texture, stability, and shelf life of many processed foods. They provided a desirable mouthfeel and structure in baked goods like cookies, cakes, and pastries, as well as in snack foods.

Partially hydrogenated oils were a major source of artificial trans fat in the diet. High intake of artificial trans fat is linked to an increased risk of heart disease. The U.S. Food and Drug Administration (FDA) determined in 2015 that partially hydrogenated oils are no longer Generally Recognized As Safe (GRAS) for use in food, with a compliance date of 2018. This action effectively removed most artificial trans fat from the U.S. food supply. JECFA has also evaluated trans fatty acids and their health effects.