Hydrogenated Cottonseed And Rapeseed Oils

These are vegetable oils that have undergone a process called hydrogenation. This process adds hydrogen to the oils, making them more solid at room temperature and less likely to spoil. Cottonseed oil comes from the seeds of cotton plants, and rapeseed oil comes from the seeds of the rapeseed plant (also known as canola).

Manufacturers add these oils to improve the texture and shelf life of foods. They help prevent separation in products like peanut butter and add richness to baked goods. You'll often find them in cakes, crackers, and cookies.

Partially hydrogenated oils (PHOs), which were a common source of artificial trans fats, are no longer considered GRAS by the FDA since 2018. This has largely removed artificial trans fats from the food supply. Fully hydrogenated oils, like those used here, do not contain artificial trans fats. The FDA has not set specific upper intake limits for fully hydrogenated oils. JECFA and EFSA have evaluated fats and oils, but no specific evaluations for these specific hydrogenated vegetable oils were found.