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.

It functions as a structuring fat, emulsifier, and texture modifier across food manufacturing, personal care, and industrial formulation. In food production, it serves as a shortening and bakery fat.

This ingredient contributes to dough plasticity, crumb structure, and extended shelf life in biscuits, crackers, and pastry products. Personal care formulators use it to build body in stick formats like lip balms.

Deodorant sticks and solid emollients utilize its controlled melt behavior, which is critical to product performance. In cosmetic creams and lotions, it acts as an occlusive emollient that stabilizes the oil phase.

It modifies skin feel without requiring synthetic thickeners. Industrial coatings and adhesive formulations use fully hydrogenated grades as rheology modifiers and processing aids where thermal stability is required.

Hydrogenated soybean oil is supplied as white to off-white flakes, pastilles, or solid blocks, with hardness varying by degree of hydrogenation. Food-grade material is available to FCC specifications.

Cosmetic and pharmaceutical applications are served by USP and Ph. Eur. compliant grades. Fully and partially hydrogenated variants are both commercially available for various industrial needs.

The iodine value is used as the primary specification to distinguish between these variants. This ensures consistent quality and performance across different manufacturing sectors and specialized applications.