Hydrogenated soybean oil

Hydrogenated soybean oil (CAS 8016-70-4) is produced by catalytic hydrogenation of refined soybean oil, converting the liquid oil into a semi-solid or solid fat with improved oxidative stability and an elevated melting point.

Where is Hydrogenated soybean oil used?

• Food manufacturing: shortening and bakery fat
• Biscuits, crackers and pastry: dough plasticity, crumb structure and extended shelf life
• Personal care: structuring fat that builds body in stick formats like lip balms
• Deodorant sticks and solid emollients: controlled melt behaviour
• Cosmetic creams and lotions: occlusive emollient that stabilizes the oil phase and modifies skin feel
• Industrial coatings and adhesives: fully hydrogenated grades act as rheology modifiers and processing aids where thermal stability is required.

Good to know: Fully and partially hydrogenated variants are both commercially available; the iodine value is the primary specification distinguishing them.

Commercial specifications

• Food-grade material to FCC specifications
• USP and Ph. Eur. compliant grades for cosmetic and pharmaceutical applications