Fully Hydrogenated Soybean And Cottonseed Oils

These are fats derived from soybean and cottonseed oils that have undergone a process called hydrogenation. This process adds hydrogen to the oils, making them more solid at room temperature and increasing their shelf life. The resulting fats are often used as replacements for butter or lard.

Manufacturers use these fats to improve the texture and stability of baked goods and processed foods. They help prevent separation in products like salad dressings and add richness to cookies and pastries. They are commonly found in baked goods, confectionery, and some dairy alternatives.

Fully hydrogenated oils are recognized as safe by the FDA. They are not considered a significant source of trans fats because the hydrogenation process used to make them fully solid is different from the process that creates trans fats. Regulatory bodies like JECFA and EFSA have evaluated fats and oils, but specific evaluations of fully hydrogenated soybean and cottonseed oils are not widely publicized.