Partially Hydrogenated Soybean Oil With TBHQ

Partially hydrogenated soybean oil is a type of fat made from soybeans that has undergone a process called hydrogenation. This process adds hydrogen atoms to the oil, changing its texture from liquid to solid or semi-solid at room temperature and increasing its shelf life. TBHQ (tertiary butylhydroquinone) is a synthetic antioxidant added to fats and oils to prevent them from spoiling.

Partially hydrogenated soybean oil was historically used in many processed foods to improve texture, provide stability, and extend shelf life, particularly in baked goods, fried foods, and snack items. TBHQ is added to prevent rancidity and maintain the freshness of the oil and the products it's used in.

Partially hydrogenated oils (PHOs) are the primary source of artificial trans fats, which are known to increase 'bad' (LDL) cholesterol and decrease 'good' (HDL) cholesterol, raising the risk of heart disease. Due to these health concerns, the FDA determined that PHOs are no longer Generally Recognized As Safe (GRAS) for use in food, effectively removing most artificial trans fats from the US food supply since 2018. TBHQ is an FDA-approved food additive, and the FDA considers it safe at very low levels used in food. JECFA has evaluated TBHQ and set an acceptable daily intake. Some animal studies at very high doses have raised questions about potential effects, but these are not typically observed at the levels consumed in the human diet.