What Is Partially Hydrogenated Soybean Oil?

Partially hydrogenated soybean oil serves as an ingredient in many foods, offering a distinctive "mouth feel" to many popular snacks and spreads. The hydrogenation process preserves the consistency in the oil and increases its shelf life.

Types

Margarine and shortening -- common ingredients in store-bought prepared foods, such as cookies -- typically contain partially hydrogenated soybean oil. In some cases, even ingredients in ice cream include the oil, writes Meaghan Clark at Food&Drink Digital.

Trans Fats

Introducing hydrogen to soybean oil causes trans fats to congeal into the mixture. According to MayoClinic.com, trans fats lower "good" cholesterol levels and raise "bad" levels. Fully hydrogenated oils, on the other hand, do not contain trans fats, and naturally occurring trans fats have a better reputation than those resulting from partial hydrogenation.

Risks

While partially hydrogenated oils cost less and last longer than regular cooking oil, some cities -- including New York City and Calgary -- ban them from restaurants. In Europe, entire countries have banned or strictly regulated partially hydrogenated oils, noting the far-reaching relationship between trans fats and high cholesterol.

References

• MayoClinic.com: Trans Fat Is Double Trouble for Your Heart Health
• Food&Drink Digital: Cream, Sugar ... and Partially Hydrogenated Soybean Oil?
• CBC News: Calgary Moves Against Trans Fats
• tfX: The Inner Life of Partially Hydrogenated Vegetable Oil

Resources

• SelfNutritionData: Oil, Soybean, Salad or Cooking