Hydrogenated Canola And Cottonseed Oils

These are vegetable oils that have undergone a process called hydrogenation. This process adds hydrogen to the oil, making it more solid at room temperature and increasing its shelf life. Canola and cottonseed oils are common sources for this process.

Hydrogenated oils are used to improve the texture and stability of foods. They help prevent ingredients from separating and can make products like baked goods and frostings more solid and less greasy. They are often found in baked goods, shortenings, and some processed snacks.

Partially hydrogenated oils (PHOs), which were the primary source of artificial trans fats, are no longer considered Generally Recognized As Safe (GRAS) by the FDA since 2018. This has largely removed artificial trans fats from the food supply. Fully hydrogenated oils, which contain very little or no trans fat, are still permitted. JECFA and EFSA have evaluated fats and oils, but specific evaluations for hydrogenated canola and cottonseed oils at typical intake levels are complex and depend on the degree of hydrogenation.