Description

Soybean Oil, Hydrogenated is a modified vegetable oil where hydrogen atoms are added to the unsaturated fatty acid chains, increasing its saturation and oxidative stability. This process is critical for creating fats with a higher melting point, improved texture, and extended shelf life, making it a versatile ingredient for demanding industrial and food applications. It is essential for manufacturers in the food processing, cosmetics, and chemical synthesis sectors seeking a stable, semi-solid fat base.

Application

• Food Industry: Used as a key component in margarine, shortening, confectionery coatings, and bakery fats to provide structure, texture, and resistance to rancidity.
• Cosmetics & Personal Care: Serves as an emollient and occlusive agent in creams, lotions, lipsticks, and soaps, offering skin conditioning and formulation stability.
• Pharmaceuticals: Employed as an excipient in ointments, creams, and suppository bases due to its inert nature and melting properties.
• Industrial Lubricants: Acts as a biodegradable base or additive in lubricants and release agents.
• Chemical Intermediate: Used in the production of fatty acids, fatty alcohols, and other oleochemical derivatives.
• Animal Feed: Incorporated as a high-energy fat source in feed formulations.

Basic Information

Product Name	Soybean Oil, Hydrogenated
CAS No.	8016-70-4
Molecular Formula	Complex mixture of triglycerides
Molecular Weight	N/A (Mixture)
Synonyms	Hydrogenated Soybean Oil; Soybean Oil, hardened; Hydrogenated Soya Oil; Glycine soya oil, hydrogenated; Hardened Soybean Oil; Soybean Oil (hydrogenated); Fully Hydrogenated Soybean Oil; Partially Hydrogenated Soybean Oil
EINECS	232-410-2

Quality Control

Our Hydrogenated Soybean Oil is produced and tested to meet stringent quality standards suitable for food, cosmetic, and pharmaceutical applications. We adhere to current Good Manufacturing Practices (cGMP) and can supply material compliant with Food Chemical Codex (FCC) and USP-NF monographs where applicable. Certificates of Analysis (COA) documenting key parameters such as iodine value, melting point, peroxide value, and fatty acid profile are available for every batch upon request.

Storage

Preserve in a tightly closed container, protected from light. Store in a cool, dry, well-ventilated area at temperatures preferably between 15-25°C. This product is easily oxidized; prolonged exposure to air, heat, or light should be avoided to maintain quality and shelf life.

Specification

Item	Specification
Appearance	Off-white to pale yellow soft solid or flakes
Iodine Value (Wijs)	Contact for details
Melting Point (Capillary)	Contact for details
Peroxide Value	≤ 1.0 meq/kg
Free Fatty Acids (as Oleic Acid)	≤ 0.1 %
Moisture (Karl Fischer)	≤ 0.1 %
Heavy Metals (as Pb)	≤ 10 ppm
Identification (FTIR)	Conforms to standard

Note: Specifications can be tailored. Please contact us for the detailed technical data sheet of a specific grade.