Interesterified soybean oil is produced through a chemical process known as interesterification. This process involves rearranging the fatty acids in soybean oil, which alters its physical properties without increasing saturated fat content. This modification allows manufacturers to create oils that mimic the texture and stability of traditional fats, making them suitable for various food applications, including baked goods and spreads.

Interesterification can be performed chemically or enzymatically. In the chemical method, fatty acids are randomly swapped within the triglycerides (the main form of fat in the diet), while the enzymatic method allows for more controlled rearrangement. The goal is to create fats with desirable melting points and textures, suitable for food manufacturing (Source: PMC5497165).

The primary reason for using interesterified soybean oil is to replace trans fats in food products. Trans fats, which were once common in processed foods, have been linked to adverse cardiovascular health effects. As regulations around trans fats have tightened, the food industry has sought alternatives that provide similar functional properties without the health risks associated with trans fats (Source: CSPI).

Research has shown that interesterified fats, including interesterified soybean oil, may influence metabolism and have varying effects on health. For instance, studies involving animal models have indicated that diets high in interesterified fats can lead to increased body mass and impaired glucose tolerance (Source: PubMed). This raises concerns about the potential for interesterified fats to contribute to metabolic disorders.

While interesterified soybean oil is considered a safer alternative to trans fats, its long-term effects on cardiovascular health remain unclear. Some studies suggest that interesterified fats may not significantly differ from trans fats in terms of their impact on heart health, prompting calls for more extensive research (Source: PMC5497165).

The arrangement of fatty acids in interesterified oils may affect how they are digested and absorbed. Some research indicates that interesterified fats could improve the absorption of saturated fatty acids, but findings are inconsistent, and further studies are necessary to understand these effects in humans (Source: PMC5497165).

Interesterified soybean oil serves as a functional alternative to trans fats in the food industry, offering benefits like improved texture and stability. However, its health implications, particularly concerning metabolism and cardiovascular health, warrant further investigation. As consumers become more health-conscious, understanding the effects of such modified fats is essential for making informed dietary choices.

Miyamoto, J. É., et al. (2018). Interesterified soybean oil promotes weight gain, impaired glucose tolerance, and hepatic inflammation. J Nutr Biochem. Link
What are interesterified fats and should we be worried about them in food? PMC5497165. Link
Inter-esterified oil | Center for Science in the Public Interest. Link