Hydrogenated Cottonseed And Canola Oils

Hydrogenated cottonseed and canola oils are vegetable oils that have undergone a process called hydrogenation. This process adds hydrogen atoms to the oil molecules, changing them from a liquid to a more solid or semi-solid form at room temperature. Cottonseed oil comes from cotton plant seeds, and canola oil comes from the seeds of the canola plant.

Manufacturers use hydrogenated oils to improve the texture, stability, and shelf life of food products. They help create a desired consistency in baked goods, snacks, and spreads. These oils are often found in cookies, crackers, and peanut butter products.

The FDA considers fully hydrogenated oils to be generally recognized as safe (GRAS). However, partially hydrogenated oils (PHOs), which were a major source of artificial trans fat, are no longer considered GRAS by the FDA since 2018. While fully hydrogenated oils do not contain artificial trans fats, they can be high in saturated fat. The Dietary Guidelines for Americans (2025-2030) recommend limiting saturated fat intake to less than 10% of daily calories. JECFA has evaluated some hydrogenated oils and set acceptable daily intakes, while EFSA has also assessed their safety.