Ingredient
Why Hydrogenated Soybean is Bad for You
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Hydrogenated soybean oil is a vegetable oil that has undergone a chemical process called hydrogenation. This process adds hydrogen atoms to the unsaturated fatty acids, making the oil more solid and stable at room temperature.
Why it’s in your food
The manufacturer’s reason.
Manufacturers use it to create a semi-solid fat that improves texture, extends shelf life, and provides structure in products like margarine, baked goods, and snack foods. It's also a more cost-effective alternative to animal fats or butter.
Community scan data
How it shows up in the wild.
Found in 2 productswe’ve analyzed.
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Rated Clean
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Caution
2
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Where to find it
Products containing Hydrogenated Soybean.
2 products in our database.
FAQ
Frequently asked questions.
What does 'hydrogenation' mean?▾
Hydrogenation is a chemical reaction that adds hydrogen to liquid oils, converting some of the unsaturated fats into saturated fats. This changes the oil's physical properties, making it more solid and resistant to spoilage.
What's the difference between 'partially' and 'fully' hydrogenated?▾
Partially hydrogenated oils contain trans fats, which are generally considered unhealthy. Fully hydrogenated oils contain very few to no trans fats, but they are more saturated. Both are industrial processes designed to alter oil consistency.
Why would Nonna not recognize this?▾
Nonna would not recognize hydrogenated soybean oil because it is a highly processed, industrial ingredient developed long after her traditional cooking methods. She would rely on natural fats like olive oil, butter, or lard for her culinary needs.
Check your own pantry.
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