Oil, industrial, soy (partially hydrogenated), multiuse for non-dairy butter flavor
Whole food · Fats and Oils
Photo: Wikipedia
This is a highly refined, partially hydrogenated soybean oil engineered for industrial food production, prized for its neutral flavor and solid-at-room-temperature texture that mimics butter. It's a pure fat source, delivering a dense 884 calories per 100 grams with zero protein, carbs, or fiber. Its primary function is to provide a creamy, buttery mouthfeel and stability in non-dairy products.
Calorie split: 0% protein · 0% carbs · 100% fat
↓ Full nutrition💚 Why it's loved
Food manufacturers and bakers love it for its functional versatility—it creates the rich, melt-in-your-mouth texture of butter in non-dairy spreads, whipped toppings, and commercial baked goods without the cost or variability of dairy.
⚠️ Watch-outs & how to enjoy it better
As a source of industrial trans fats, it should be consumed minimally. Those managing heart health or cholesterol should be particularly cautious. To counteract, prioritize whole-food fats like avocado or olive oil in home cooking, and check labels for partially hydrogenated oils in packaged goods.
Key benefits
- Excellent for creating a stable, creamy texture in baked goods and frostings
- Provides a neutral flavor base that doesn't overpower other ingredients
- Has a long shelf life and resists rancidity
- Cost-effective for large-scale food manufacturing
- Helps create a flaky texture in pastries and pie crusts
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The partial hydrogenation process that creates this oil was originally developed in the early 1900s to turn liquid vegetable oils into solid fats, a breakthrough that led to the widespread replacement of animal fats like lard in processed foods.
Full nutrition (USDA data · 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 | 18.1 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 | 0.07 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 11.0 g |
| SFA 17:0 | 0.10 g |
| SFA 18:0 | 6.2 g |
| SFA 20:0 | 0.40 g |
| SFA 22:0 | 0.40 g |
| Fatty acids, total monounsaturated | 40.3 g |
| MUFA 16:1 | 0.10 g |
| MUFA 16:1 c | 0.10 g |
| MUFA 18:1 | 39.9 g |
| MUFA 18:1 c | 30.3 g |
| MUFA 20:1 | 0.23 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 36.8 g |
| PUFA 18:2 | 34.6 g |
| PUFA 18:2 n-6 c,c | 31.8 g |
| PUFA 18:2 i | 2.8 g |
| PUFA 18:3 | 1.7 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 1.7 g |
| PUFA 18:3i | 0.55 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 |
| Fatty acids, total trans | 12.9 g |
| Fatty acids, total trans-monoenoic | 9.6 g |
| TFA 18:1 t | 9.6 g |
| Fatty acids, total trans-polyenoic | 3.3 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
Is this the same as regular vegetable oil?
No. Regular soybean oil is liquid at room temperature. This oil is partially hydrogenated, a chemical process that makes it semi-solid, giving it a butter-like texture and increasing its stability for specific food applications.
Can I use this for home cooking like frying or sautéing?
It is not recommended for home cooking. It is an industrial ingredient designed for specific textures in processed foods. For cooking, use stable oils like avocado, refined coconut, or high-oleic sunflower oil.
Why is it listed as 'non-dairy butter flavor'?
The label indicates its intended use: to provide the functional properties of butter (texture, mouthfeel) in products marketed as non-dairy. The 'flavor' part is often achieved through added flavorings, as the oil itself is relatively neutral.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 8.84 kcal/g · 0% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.