Soybean Oil And Partially Hydrogenated Soybean Oil

Soybean oil is a vegetable oil extracted from the seeds of soybeans. It is made by crushing the soybeans and then extracting the oil using solvents or pressing. Partially hydrogenated soybean oil is soybean oil that has undergone a process called partial hydrogenation, which changes its liquid form into a semi-solid or solid fat.

Soybean oil is a widely used cooking oil and is found in many processed foods, including salad dressings, baked goods, and fried items, where it provides texture and flavor. Partially hydrogenated soybean oil was historically used to give foods a desirable texture, extend shelf life, and provide a solid fat source in products like margarines, baked goods, and snack foods.

Soybean oil is Generally Recognized As Safe (GRAS) by the FDA. However, in 2015, the FDA determined that partially hydrogenated oils (PHOs), which are the primary source of artificial trans fat, are no longer Generally Recognized As Safe (GRAS) for use in human food, with a compliance date of 2018. This action effectively removed most artificial trans fat from the food supply in the United States. Artificial trans fat has been linked to increased risk of heart disease. JECFA has evaluated trans fatty acids and their health implications.