Hydrogenated Cottonseed And Rapeseed Oil And Salt

Hydrogenated oils are vegetable oils that have been chemically processed to add hydrogen atoms, making them more solid and stable at room temperature. This ingredient combines hydrogenated oils derived from cottonseed and rapeseed (also known as canola) with salt, a common mineral compound.

Manufacturers add hydrogenated oils to improve the texture, stability, and shelf life of various food products. They can make items like candy, popcorn, and baked goods creamier or less prone to spoilage. Salt is included primarily for flavor enhancement and as a mild preservative.

Partially hydrogenated oils (PHOs), which were a major source of artificial trans fats, are no longer generally recognized as safe (GRAS) by the FDA as of 2018, and have been largely removed from the US food supply. Fully hydrogenated oils, which contain very little to no trans fat, are generally recognized as safe by the FDA. JECFA has evaluated various fats and oils, but does not typically set specific acceptable daily intakes for hydrogenated cottonseed or rapeseed oil. Salt (sodium chloride) is also generally recognized as safe (GRAS) by the FDA. The FDA's Daily Value for sodium is 2,300 mg, and high sodium intake can be a concern for some individuals.