Hydrogenated Cottonseed And Rapeseed Oil

Hydrogenated cottonseed and rapeseed oil is a fat derived from cotton seeds and rapeseed (canola). These liquid vegetable oils undergo a process called hydrogenation, where hydrogen is added to make them more solid at room temperature. This process changes the oil's texture and stability.

Manufacturers use hydrogenated oils to improve the texture, stability, and shelf life of food products. They can make foods like baked goods and snacks creamier or firmer, and prevent oils from separating. This ingredient is often found in popcorn, candies, cookies, and peanut butter.

Partially hydrogenated oils (PHOs), which contain artificial trans fats, are no longer generally recognized as safe (GRAS) by the FDA as of 2018. This action removed most artificial trans fats from the US food supply due to concerns about their impact on heart health. Fully hydrogenated oils, however, contain very little to no artificial trans fat and remain permitted for use by the FDA. JECFA has evaluated trans fatty acids and their health effects.