Spread: Interesterified Soybean Oil

Interesterified soybean oil is a type of fat made from soybean oil. Its fatty acids are rearranged in a process called interesterification, which changes the oil's physical properties without creating artificial trans fats. This process results in a fat with a different melting point and texture.

Manufacturers use interesterified soybean oil to provide structure and texture to foods, similar to how partially hydrogenated oils (PHOs) were once used. It helps create creamy textures in spreads, improves the flakiness of baked goods, and can be used in frying applications.

Interesterified fats are generally recognized as safe (GRAS) for use in foods by the FDA. They have largely replaced partially hydrogenated oils (PHOs), which were no longer considered GRAS by the FDA as of 2018 due to their artificial trans fat content. JECFA has evaluated interesterified fats and concluded that they are nutritionally equivalent to other fats and oils, and did not set a numeric limit (ADI not specified). EFSA has also assessed interesterified fats and found no safety concerns. Studies on the health effects of interesterified fats compared to other fats like palm oil or fully hydrogenated oils show mixed results regarding their impact on blood cholesterol levels.