Soybean Oil Partially Hydrogenated Soybean Oil

Partially hydrogenated soybean oil is a type of vegetable oil made from soybean oil. It undergoes a process called partial hydrogenation, where hydrogen is added to the oil to change its chemical structure. This process makes the oil more solid at room temperature and increases its stability.

Manufacturers used partially hydrogenated soybean oil to improve the texture, stability, and shelf life of processed foods. It was commonly found in baked goods, snack foods, fried foods, and some margarines, providing a desirable mouthfeel and preventing spoilage.

The FDA determined in 2015 that partially hydrogenated oils (PHOs) are no longer "Generally Recognized as Safe" (GRAS) for use in food, with a compliance date of 2018. This decision was based on scientific evidence showing that PHOs are the primary source of artificial trans fat. Artificial trans fat increases the risk of heart disease. JECFA has also evaluated trans fatty acids and their health effects. The removal of PHOs from the GRAS list effectively removed most artificial trans fat from the US food supply.