Partially Hydrogenated Soybean

Partially hydrogenated soybean oil is a type of fat derived from soybeans. It is made by adding hydrogen to liquid soybean oil, a process called partial hydrogenation, which changes the oil's chemical structure to make it more solid at room temperature.

Manufacturers used partially hydrogenated soybean oil to improve the texture, stability, and shelf life of foods. It helped create a desirable mouthfeel and prevented spoilage in products like cookies, crackers, baked goods, and snack foods.

In the US, partially hydrogenated oils (PHOs) are no longer generally recognized as safe (GRAS) for use in food, a determination made by the FDA in 2015 with a compliance date of 2018. This action effectively removed most artificial trans fats from the food supply because scientific evidence has linked consumption of artificial trans fats to an increased risk of heart disease. JECFA has evaluated trans fatty acids and their health effects, noting concerns about cardiovascular disease risk.