Partially hydrogenated soybean oil

Studies of Kritchevsky et al. (1989) on experimental atherosclerosis in rabbits fed cholesterol-free diets revealed a greater influence of animal protein and of partially hydrogenated soybean oil on development of atherosclerosis than plant protein and unsaturated soybean oil. 

Jung, M. Y., and Ha, Y. L. 1999. Conjugated linoleic acid fatty acids in partially hydrogenated soybean oil obtained during nonselective and selective hydrogenation processes. J. Agric. Food Chem., 47, 704-708. 

Margarine is one of the major temperature-profiled fat products. It was invented in France in 1869 intentionally as a butter substitute, and was first produced in the United States in 1873. Originally, it was made from animal fat coconut oil became the lead fat in margarine in 1917, partially hydrogenated cottonseed oil in 1934, and partially hydrogenated soybean oil in 1956. Various legal... 

Winterizing is not practiced so widely in hot countries and its application is restricted mainly to sunflower, maize, cotton, ohve, ricebran, and partially hydrogenated soybean oils. The feedstock of the winterizing plant is usually bleached oil, sometimes neutralized or deodorized oil. The winterizing process is conducted in four steps ... 

Fluid bread shortening Partially hydrogenated soybean oil (mono and ... 

When lecithins are diluted with soybean oil or fatty acids, they have a tendency to separate. In such cases, substituting a portion or aU of the soybean oil with other oils such as peanut, cottonseed, coconut, or partially hydrogenated soybean oil will increase stability (33). 

Fractionation or winterization is a process in which the more saturated molecular species in the oil are solidified during low temperature treatment and subsequently removed cold storage stability is thereby increased. When partially hydrogenated soybean oil is fractionated, the more saturated molecular species are removed to produce a clear oil that meets the requirements of a salad oil and a high-stability liquid oil. 

The official definition (FDA Standard of Identity) describes mayonnaise as a semi-solid food prepared from vegetable oil (no less than 65%), egg yolk and vinegar. Most mayonnaise in the US contains 75-82% oil which is usually soybean oil. Other salad oils that have undergone winterization (including partially hydrogenated soybean oil) can also be used in mayonnaise. The production of mayonnaise is partly an art due to the difficulty of producing the o/w emulsion in which the dispersed phase is seven times more than the continuous phase. Egg solids and processing conditions play critical roles in mayonnaise quality. 

Kaoprem-E. [Van Den Bergh Foods] Partially hydrogenated soybean oil, sor-bitan tristearate coating fat, center fat for confectionery. 

Stabland . [Karlshmans] fractionated partially hydrogenated soybean oil specialty oiL... 

Fatty Acid and Nutrient Profile of Soybean Oil, Mld-/Hlgh-Olelc Soybean Oil, Partially Hydrogenated Soybean Oil, and Fully Hydrogenated Soybean Oil... 

Muller, H. O. Jordal P. Kierulf B. fCirkhus J.I. Pedersen. Replacement of partially hydrogenated soybean oil by pahn oil in margarine without unfavorable effects on serum lipoproteins. Lipids... 

Vega-Lopez, S. L.M. Ausman S.M. Jalbert A.T. Erkkila A.H. Lichtenstein. Palm and partially hydrogenated soybean oils adversely alter lipoprotein profiles compared with soybean and canola oils in moderately hyperlipidemic subjects. Am. J. Clin. Nutr. 2006, 84, 54-62. 

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