Hydrogenated Cottonseed Oil And Rapeseed Oil

Hydrogenated cottonseed oil and rapeseed oil are fats derived from cotton seeds and rapeseed plants, respectively. The hydrogenation process adds hydrogen atoms to liquid oils, making them more solid at room temperature and increasing their stability. This process changes the oil's physical properties, such as its melting point and texture.

These hydrogenated oils are used in foods to improve texture, provide structure, and extend shelf life by making products more resistant to spoilage. They can create a desirable mouthfeel and are often found in baked goods, snack foods, and spreads. Common applications include frozen appetizers, cookies, biscuits, and nut and seed butters.

The FDA determined that partially hydrogenated oils (PHOs), a major source of artificial trans fat, are no longer Generally Recognized As Safe (GRAS) as of 2018. This action effectively removed most artificial trans fats from the U.S. food supply due to their link to increased risk of heart disease. Fully hydrogenated oils, which contain very little to no trans fat, are permitted by the FDA and are used as a source of saturated fat. The World Health Organization (WHO) recommends the elimination of industrially produced trans fats from the global food supply due to their negative impact on cardiovascular health.