Soybean Oil Hydrogenated Soybean Oil

Hydrogenated soybean oil is a semi-solid fat made by adding hydrogen to liquid soybean oil. This process, called hydrogenation, changes the oil's texture and stability. It is used to improve the texture and shelf life of foods.

Hydrogenation makes soybean oil more solid and less prone to spoiling, which is useful in baked goods, margarines, and shortenings. It helps create a smoother texture and prevents separation in processed foods. It is often found in cookies, frozen vegetables, and snack foods.

Partially hydrogenated oils (PHOs), which were the primary source of artificial trans fats, are no longer considered GRAS by the FDA. This change removed most artificial trans fats from the food supply. While fully hydrogenated oils contain very little or no trans fat, the FDA has encouraged manufacturers to reduce or eliminate PHOs. JECFA has evaluated hydrogenated oils.