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Source
Not animal-derived
Allergen
No
Role in food
Historically, manufacturers used partially hydrogenated oils to improve the texture, stability, and shelf life …
What it is
Partially hydrogenated soybean sunflower seed oil is a type of fat made by adding hydrogen to liquid soybean and sunflower seed oils. This process, called partial hydrogenation, makes the oil more solid at room temperature and helps prevent spoilage.
Why it's used
Historically, manufacturers used partially hydrogenated oils to improve the texture, stability, and shelf life of processed foods. They were common in baked goods, snack foods, and fried items to give them a desirable consistency and extend freshness.
Health notes
Partially hydrogenated oils (PHOs) are the main source of artificial trans fat in the diet. The FDA determined that PHOs are no longer Generally Recognized As Safe (GRAS) for use in food as of 2018, effectively removing most artificial trans fat from the US food supply. This action was taken because artificial trans fat can raise "bad" cholesterol levels, increasing the risk of heart disease.
Allergen info
This ingredient contains soybean, which is one of the nine major food allergens identified by the FDA.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.