The Following: Partially Hydrogenated Soybean Oil

Partially hydrogenated soybean oil is a type of vegetable oil made from soybeans that has undergone a process called partial hydrogenation. This process adds hydrogen atoms to the oil, changing its chemical structure from liquid to a more solid or semi-solid form at room temperature. It was used to improve texture and shelf life in many processed foods.

Manufacturers added partially hydrogenated soybean oil to foods primarily to improve texture, increase shelf life, and provide stability. It was commonly found in baked goods, fried foods, snack items, and some margarines to give them a desirable consistency and prevent spoilage.

In the US, partially hydrogenated oils (PHOs) are no longer generally recognized as safe (GRAS) by the FDA since 2018, effectively removing most artificial trans fat from the food supply. This change was implemented due to scientific evidence linking artificial trans fat consumption to increased risk of heart disease. The FDA concluded that there is no safe level of artificial trans fat consumption. International bodies like JECFA have also expressed concerns about trans fatty acids, recommending their intake be as low as possible.