Partially Hydrogenated Soybean Oil With Emulsifier
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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers historically used partially hydrogenated soybean oil to improve the texture, stability, and shelf …
What it is
Partially hydrogenated soybean oil is a type of vegetable oil derived from soybeans. It is produced by a process called partial hydrogenation, which alters the oil's texture and stability. An emulsifier is included to help blend ingredients that would normally separate, such as oil and water.
Why it's used
Manufacturers historically used partially hydrogenated soybean oil to improve the texture, stability, and shelf life of many processed foods. It was commonly found in baked goods like cake, cookie, and cupcake mixes, as well as in pasta dinners and vegetable and lentil mixes.
Health notes
Partially hydrogenated oils (PHOs) were a primary source of artificial trans fat, which has been linked to an increased risk of heart disease. In 2018, the U.S. Food and Drug Administration (FDA) determined that PHOs are no longer Generally Recognized As Safe (GRAS) for use in food, effectively removing most artificial trans fat from the food supply. JECFA has evaluated trans fatty acids, noting their negative health effects.
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 Soybean Oil With Emulsifier
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.