Ingredient Information

Function

Partially hydrogenated soybean oil is used in baking, confectionary, condiments, salad dressing and as a cooking medium for sautéing, frying, roasting and grilling. It is also used to make processed foods.

100g of partially hydrogenated soybean oil contains 200 calories, 12g of fat, 115mg of cholesterol, 260mg of sodium and 22g of protein.

Other Use and Industries

Soybean oil is used to extend the life of insect repellants. It is also used in printing ink as a drying oil.

Health Effects

Soybean oil contains omega-3 fatty acids that reduce the risk of cardiovascular disease. However, hydrogenation reduces this effect of the natural oil. Soybean oil contains natural antioxidants, which make skin glow and improve skin texture. Soybean oil may contain anti-nutrients, which reduce the body’s ability to absorb nutrients. Hydrogenation adds trans-fats to the oil, which is related to heart diseases. If you are allergic to soy, it is better to avoid soybean oil.

Origins

To extract soybean oil the soybean is cracked open, heated and the oil is extracted by solvent extraction. Afterward, the oil is refined and partially hydrogenated.