Tag: baked by soybean oil

Soybean oil mixes well with other fats and oils, making it a good ingredient for baked goods. Soybean oil is available with OSI stability levels from 7 to 60 hours. It also works well as a an emulsifying agent, compared to other vegetable oils. Fully hydrogenated soybean oil has no trans fat, but instead converts it 100 percent to stearic acid.