Partially Hydrogenated Soybean And Palm Oils
Excipient (pharmacologically inactive substance)
What is it?
Soybean oil is a major food fat in the American dietary. Food uses of partially hydrogenated soybean oil are in the production of margarine, shortening, and salad and cooking oils. It is often used for frying and baking and is marketed as vegetable oil. Soybean oil is obtained from soybeans by expression or solvent extraction and contains triglycerides of linoleic acid, oleic acid, linolenic acid, and saturated fatty acids. Palm oil is also highly saturated fat plant oil derived from the kernel of the oil palm Elaeis guineensis. Palm oil remains a semi-solid at room temperature. It is often used in the hydrogenated form in the food industry, but may be less used in the future due to regulation on trans-fat content of food. Trans-fats can raise LDL, or "bad" cholesterol. Palm oil is primarily composed of lauric fatty acid (48%) and myristic fatty acid (16%) and for the production of soaps, washing powders and personal care products in industry. Found in about 50% of packaged food items goods in the U.S., palm oil goes by many names, including Palm Kernel Oil, Palmitate, and Glyceryl Stearate. To increase shelf life and obtain the cooking properties of solid shortenings, oils are partially hydrogenated.