Hydrogenated Cottonseed And Soybean Oil

This ingredient is a blend of cottonseed oil and soybean oil that has been processed to make it more solid and stable. The process, called hydrogenation, involves adding hydrogen to the oils, often using a catalyst. This changes the oil's texture and shelf life.

Hydrogenated oils are used to improve the texture and stability of processed foods. They can help prevent ingredients from separating and give baked goods a desirable consistency. They are commonly found in cakes, cookies, pastries, and snack foods.

Hydrogenated oils are generally recognized as safe (GRAS) by the FDA for use in food. The hydrogenation process can create trans fats, which are linked to negative health outcomes. However, modern processing methods aim to minimize trans fat formation. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated fats and oils, but does not set specific ADIs for them. Dietary guidelines recommend limiting trans fat intake.