Partially Hydrogenated Soybean & Palm Oils

Partially hydrogenated soybean and palm oils are fats created by adding hydrogen atoms to liquid soybean and palm oils. This process, called partial hydrogenation, makes the oils more solid at room temperature and extends their shelf life.

These oils were historically used to improve the texture, stability, and shelf life of many processed foods. They were commonly found in baked goods like cookies and cakes, as well as in snack foods and some fried items.

Partially hydrogenated oils (PHOs) are the primary source of artificial trans fat in the diet. The FDA determined that PHOs are no longer 'Generally Recognized As Safe' (GRAS) for use in human food, with the compliance date for removal being 2018. This action was taken because artificial trans fat is known to raise 'bad' cholesterol and lower 'good' cholesterol, increasing the risk of heart disease.