High Oleic Canola Oil And Hydrogenated Cottonseed Oil

High oleic canola oil is a type of canola oil that has been bred to contain a higher amount of monounsaturated fat, specifically oleic acid. Hydrogenated cottonseed oil is made by adding hydrogen to cottonseed oil, a process that changes its liquid form into a more solid or semi-solid fat.

These oils are used in foods to provide texture, improve mouthfeel, and extend shelf life. They are common in baked goods, snack foods, and processed items like tortillas, where they contribute to desired consistency and flavor.

High oleic canola oil is generally recognized as safe (GRAS) by the FDA. Hydrogenated cottonseed oil can refer to either partially or fully hydrogenated oils. Partially hydrogenated oils (PHOs), which contain artificial trans fats, are no longer generally recognized as safe (GRAS) by the FDA as of 2018, effectively removing most artificial trans fats from the food supply. Fully hydrogenated oils (FHOs) do not contain artificial trans fats and are permitted. JECFA and EFSA have evaluated vegetable oils and the effects of hydrogenation; concerns regarding trans fats from PHOs have led to global efforts to reduce their consumption.