Ingredient

Partially Hydrogenated Soybean Oil

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Source
Not animal-derived
Allergen
No
Role in food
Historically, manufacturers used partially hydrogenated soybean oil to improve the texture, stability, and shelf …

What it is

Partially hydrogenated soybean oil is a type of fat made from soybean oil. It is produced by adding hydrogen to liquid soybean oil, a process called partial hydrogenation. This process changes the oil's texture, making it more solid at room temperature and increasing its shelf life.

Why it's used

Historically, manufacturers used partially hydrogenated soybean oil to improve the texture, stability, and shelf life of many processed foods. It was commonly found in baked goods, snack foods, and fried items.

Health notes

Partially hydrogenated oils (PHOs) were the primary source of artificial trans fat in the diet. The FDA determined in 2015 that 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 fat from the US food supply. Scientific evidence has linked artificial trans fat consumption to an increased risk of heart disease.

Allergen info

This ingredient is derived from soybeans, which are one of the nine major food allergens identified by the FDA.

Products containing Partially Hydrogenated Soybean Oil

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.