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Soybean oil is also used by the food industry in a variety of food products including salad dressings, sandwich spreads, margarine, bread, mayonnaise, non-dairy coffee creamers and snack foods. The high smoke point of soybean oil allows it to be used as frying oil. Soybean oil is often hydrogenated to increase its shelf life or to produce a more solid product. In this process, unhealthy trans fats are produced which may raise blood cholesterol levels and increase the risk of heart disease. Food manufacturers are now trying to remove trans fats from their product. For this purpose, scientists are breeding new varieties of Soybeans containing oil that does not need to be hydrogenated.