Oil, soybean, salad or cooking, (partially hydrogenated)
Whole food · Fats and Oils
Photo: Wikipedia
Partially hydrogenated soybean oil is a shelf-stable, neutral-tasting liquid fat with a smooth, slightly viscous texture, commonly used for high-heat frying and baking. It is 100% fat, providing 884 kcal per 100g, and was historically favored for its ability to extend the shelf life of processed foods and create a crisp, flaky texture in baked goods.
💚 Why it's loved
People love it for its incredible versatility and neutral profile, allowing it to be used in everything from fried chicken to pie crusts without altering the taste. Its ability to create a light, flaky texture in pastries and its long shelf life make it a staple in many commercial and home kitchens.
⚠️ Watch-outs & how to enjoy it better
This oil is a significant source of artificial trans fats, which are linked to increased risk of heart disease and should be consumed sparingly. To counteract this, choose oils with minimal or zero trans fats (like canola or avocado oil) for home cooking, and check labels for partially hydrogenated ingredients in processed foods.
Key benefits
- Extremely high smoke point for deep frying
- Very low cost and widely available
- Neutral flavor that doesn't overpower other ingredients
- Improves texture and shelf life in baked goods
- Solidifies at room temperature, making it useful for shortening
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Partially hydrogenated soybean oil was once the primary ingredient in margarine, which was marketed as a healthier butter alternative in the mid-20th century before trans fats were linked to heart disease.
Full nutrition (scales with serving)
| Water | 0.00 g |
| Energy | 884 kcal |
| Energy | 3699 kj |
| Protein | 0.00 g |
| Total lipid (fat) | 100 g |
| Ash | 0.00 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 0.00 mg |
| Iron, Fe | 0.00 mg |
| Magnesium, Mg | 0.00 mg |
| Phosphorus, P | 0.00 mg |
| Potassium, K | 0.00 mg |
| Sodium, Na | 0.00 mg |
| Zinc, Zn | 0.00 mg |
| Copper, Cu | 0.00 mg |
| Selenium, Se | 0.00 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.00 mg |
| Riboflavin | 0.00 mg |
| Niacin | 0.00 mg |
| Pantothenic acid | 0.00 mg |
| Vitamin B-6 | 0.00 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Choline, total | 0.20 mg |
| Betaine | 0.00 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 8.1 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 24.7 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 14.9 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.10 g |
| SFA 16:0 | 9.8 g |
| SFA 18:0 | 5.0 g |
| Fatty acids, total monounsaturated | 43.0 g |
| MUFA 16:1 | 0.40 g |
| MUFA 18:1 | 42.5 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 37.6 g |
| PUFA 18:2 | 34.9 g |
| PUFA 18:3 | 2.6 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
| Phytosterols | 132 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.00 g |
| Threonine | 0.00 g |
| Isoleucine | 0.00 g |
| Leucine | 0.00 g |
| Lysine | 0.00 g |
| Methionine | 0.00 g |
| Cystine | 0.00 g |
| Phenylalanine | 0.00 g |
| Tyrosine | 0.00 g |
| Valine | 0.00 g |
| Arginine | 0.00 g |
| Histidine | 0.00 g |
| Alanine | 0.00 g |
| Aspartic acid | 0.00 g |
| Glutamic acid | 0.00 g |
| Glycine | 0.00 g |
| Proline | 0.00 g |
| Serine | 0.00 g |
FAQ
What is the difference between partially hydrogenated and fully hydrogenated oil?
Partially hydrogenated oil contains some trans fats and remains semi-solid, while fully hydrogenated oil is completely solid and contains almost no trans fats but is very hard.
Is partially hydrogenated soybean oil still used in food?
Its use has declined significantly due to health concerns, but it may still be found in some processed foods, especially in regions with less strict regulations.
Can I use this oil for home cooking?
While it can be used for frying, it's generally recommended to choose healthier oils like olive, avocado, or canola oil for home cooking to avoid trans fats.