Partially Hydrogenated Soybean Oil And Liquid Soybean Oil

Soybean oil is extracted from soybeans. Partially hydrogenated soybean oil is made by adding hydrogen to liquid soybean oil, which changes its texture and makes it more solid at room temperature. Liquid soybean oil is simply the refined oil from soybeans.

Partially hydrogenated soybean oil was commonly used to improve the texture, stability, and shelf life of processed foods. It was often found in baked goods, snack foods, and spreads. Liquid soybean oil is a common cooking oil and ingredient in many food products.

The FDA determined in 2015 that partially hydrogenated oils (PHOs) 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 fats from the US food supply. Consumption of artificial trans fats has been linked to an increased risk of heart disease. JECFA has evaluated trans fatty acids and concluded that their intake should be as low as possible. EFSA has also provided scientific opinions on trans fatty acids.