The FDA’s preliminary decision to eliminate PHO — the major source of artificial trans fat — would require significant product reformulation of some processed foods. Partially hydrogenated oil is an ingredient in some of these products, used to provide structure and increase stability and shelf life.
“While the majority of soybean oil is not partially hydrogenated, the FDA’s decision could still impact 15 percent of total edible soybean oil consumption, or approximately 2 billion pounds”1 said Richard Galloway, oils expert and consultant to the United Soybean Board (USB). “This means reformulation of an estimated 3 to 4 billion pounds of partially hydrogenated soy-liquid soy blends.”1
The soybean industry is helping food companies reformulate products that consumers demand: free of trans fats without the tradeoff to higher saturated fats, combined with the stability and shelf life critical to food manufacturers.