Extracted from the seeds of the soybean, hydrogenated soybean oil is a major food fat used in the production of margarine, shortening, and salad and cooking oils. 

Soybeans are very versatile, both as a food product and an ingredient in many industrial products. the oil produced by soybeans is contained within many foods we eat every day. Natural soybean oil contains several essential fatty acids that our body needs to work properly, including linoleic and linolenic acids. however, much of the soybean oil consumed in many parts of the world has been partially hydrogenated; that is, it's chemical composition has been changed. this hydrogenation removes the necessary essential fatty acids contained within the original oil. Some of the partially hydrogenated soybean oil has been converted to trans fatty acids. 
ACID VALUE, MG KOH/G...................................0.4 Max
COLOR LOVIBOND 5 1/4...................................3.0 R
SAPONIFICATION VALUE...................................175-200
IODINE VALUE................................................5.0 max (calculated;cg/g)
CAPILLARY MELTING POINT.............................61-66 deg C
HEAVY METALS...............................................10 ppm