Hydrogenated soybean oil, with the CAS number 8016-70-4, is a semi-solid fat derived from the hydrogenation of soybean oil, a process that involves the addition of hydrogen to unsaturated fatty acids to increase saturation. This modification enhances its stability, making it less prone to oxidation and rancidity, which is particularly beneficial for food applications. The resulting product has a higher melting point compared to regular soybean oil, allowing it to maintain a solid or semi-solid state at room temperature. Hydrogenated soybean oil is commonly used in the food industry as a shortening, margarine, or as an ingredient in baked goods, confections, and snack foods. It is characterized by a bland flavor and a creamy texture, making it versatile for various culinary uses. Additionally, it contains a mix of fatty acids, predominantly saturated and monounsaturated fats, with minimal trans fats, depending on the degree of hydrogenation. While it is generally recognized as safe (GRAS) for consumption, its nutritional profile should be considered in the context of a balanced diet.

Soybean oil, hydrogenated

8016-70-4: Hydrogenated soybean oil, with the CAS number 8016-70-4, is a semi-solid fat derived from the hydrogenation of soybean oil, a process that involves the addition of hydrogen to unsaturated fatty acids to increase saturation. This modification enhances its stability, making it less prone to oxidation and rancidity, which is particularly beneficial for food applications. The resulting product has a higher melting point compared to regular soybean oil, allowing it to maintain a solid or semi-solid state at room temperature. Hydrogenated soybean oil is commonly used in the food industry as a shortening, margarine, or as an ingredient in baked goods, confections, and snack foods. It is characterized by a bland flavor and a creamy texture, making it versatile for various culinary uses. Additionally, it contains a mix of fatty acids, predominantly saturated and monounsaturated fats, with minimal trans fats, depending on the degree of hydrogenation. While it is generally recognized as safe (GRAS) for consumption, its nutritional profile should be considered in the context of a balanced diet.

CAS 8016-70-4

Soybean oil, hydrogenated