Hydrogenated soybean oil
[CAS# 8016-70-4]

Identification

• Classification: Inorganic chemical industry >> Inorganic salt >> Hydride, nitride, azide >> Hydride
• Name: Hydrogenated soybean oil
• Synonyms: Soy wax
• CAS Registry Number: 8016-70-4
• EC Number: 232-410-2

Properties

• Solubility: 6.981e-025 mg/L (25 ºC water), Calc.
• Density: 0.9 g/cm³
• Boiling Point: 61-66 ºC

Safety Data

Hazard Classification

Hazard	Class	Category Code	Hazard Statement
Chronic hazardous to the aquatic environment	Aquatic Chronic	3	H412
Skin sensitization	Skin Sens.	1B	H317

Discovory and Applicatios

Hydrogenated soybean oil is a derivative of soybean oil obtained through a chemical process called hydrogenation, in which hydrogen gas is added to the unsaturated fatty acids present in natural soybean oil in the presence of a catalyst, typically nickel. This process converts some or all of the carbon-carbon double bonds into single bonds, resulting in a more saturated fat with increased melting point and improved oxidative stability. The degree of hydrogenation can be controlled to produce oils ranging from partially to fully hydrogenated, affecting the physical and chemical properties of the final product.

Soybean oil itself is extracted from the seeds of the soybean plant, Glycine max, and is rich in polyunsaturated fatty acids such as linoleic and linolenic acids. These unsaturated bonds make the oil prone to oxidation, leading to rancidity and reduced shelf life. Hydrogenation was developed in the early 20th century as a means to improve the stability and functionality of vegetable oils for industrial and food applications.

Hydrogenated soybean oil has been widely used in the food industry due to its improved texture, shelf stability, and resistance to oxidation compared to its unmodified counterpart. It is commonly incorporated in products such as margarine, shortenings, baked goods, snack foods, and confectionery. The hydrogenation process enhances the oil’s solid or semi-solid state at room temperature, making it useful for creating desirable mouthfeel and structural properties in food products.

Beyond food applications, hydrogenated soybean oil finds uses in the manufacture of cosmetics, soaps, and personal care products where it functions as an emollient, thickener, or stabilizer. Its improved oxidative stability and plasticity compared to natural soybean oil contribute to product longevity and texture.

The hydrogenation process involves the use of hydrogen gas under elevated temperature and pressure in the presence of a catalyst. This method allows selective saturation of unsaturated bonds, and depending on process conditions, trans fatty acids may be formed as byproducts. Due to health concerns related to trans fats, the production and use of partially hydrogenated oils have declined, leading to increased interest in fully hydrogenated or alternative fats with minimal trans content.

Fully hydrogenated soybean oil is almost completely saturated and solid at room temperature. It does not contain significant trans fatty acids and can be blended with liquid oils to produce zero-trans fat formulations for food products that meet current regulatory standards.

In summary, hydrogenated soybean oil is a chemically modified oil produced by hydrogenating natural soybean oil to increase saturation and stability. It has historically been used extensively in the food industry for improving texture and shelf life, as well as in cosmetic and industrial applications. Advances in processing and regulatory changes have influenced the types of hydrogenated soybean oils used, with a focus on minimizing trans fatty acid content while retaining functional benefits.