Fully Hydrogenated Soybean Oil

About This Product

Fully hydrogenated soybean oil is refined soybean oil taken to completion over a nickel catalyst, so that essentially every double bond in the original oil is saturated. The result is a white to pale yellow hard solid at room temperature that melts to a clear, mild, almost flavourless liquid. The word to watch in that sentence is fully. Partial hydrogenation stops part-way and leaves behind the trans fatty acids that have been restricted or banned in most food markets; full hydrogenation runs to an iodine value close to zero, and at that point there are no double bonds left for a trans isomer to exist on. What remains is a fat of mainly stearic and palmitic acid, with a melting point near 68 degrees Celsius and an oxidative stability that outlasts the shelf life of nearly anything it is put into. That hardness is the reason it is rarely used alone in food. It is normally interesterified or blended with a liquid oil to build a fat with a designed solid fat content curve, which is how sandwich biscuit creams get a filling that is firm on the shelf and melts cleanly in the mouth. The same hardness and stability make it a structuring component in candle waxes, where it raises melting point and reduces slump without the odour of a poorly refined fat. It is used in biscuit and sandwich cream fillings, in cream and fat powders, as a hardstock for interesterified bakery and confectionery fats, in candle and wax blends, and as a base for release agents and lubricants. Bio Green Oils and Fats supplies fully hydrogenated soybean oil to specification on melting point, iodine value, free fatty acid, colour and peroxide value, in 20 kg cartons or 25 kg bags. Confirm the food or technical grade required when enquiring.