Partially Hydrogenated Soybean Oil With BHA

Partially hydrogenated soybean oil is a type of vegetable oil made from soybeans. It undergoes a process called partial hydrogenation, where hydrogen is added to liquid soybean oil, making it more solid at room temperature and extending its shelf life. BHA (butylated hydroxyanisole) is a synthetic antioxidant added to the oil to prevent it from spoiling or going rancid.

Manufacturers use partially hydrogenated soybean oil to improve the texture, stability, and shelf life of various processed foods. It is often found in baked goods, fried foods, snack foods, and some processed desserts like puddings and pie fillings. BHA helps preserve the quality of the fats in these products, preventing off-flavors and odors.

The FDA determined that partially hydrogenated oils (PHOs), which are the main source of artificial trans fat, are no longer generally recognized as safe (GRAS) for use in food, effective 2018. Artificial trans fats raise "bad" (LDL) cholesterol and lower "good" (HDL) cholesterol, increasing the risk of heart disease. BHA is an FDA-approved synthetic antioxidant. JECFA has evaluated BHA and set an acceptable daily intake; however, the International Agency for Research on Cancer (IARC) classifies BHA as possibly carcinogenic to humans (Group 2B).