Hydrogenated Cottonseed Oil Soybean Oil Canola Oil

This ingredient is a blend of cottonseed, soybean, and canola oils that have undergone hydrogenation. Hydrogenation is a process that adds hydrogen atoms to the oils, making them more solid and stable at room temperature. This process changes the oil's texture and extends its shelf life.

Manufacturers add hydrogenated oils to foods to improve texture, stability, and shelf life. They are often used in fried foods, baked goods, and some processed snacks. This blend is commonly found in products like processed vegetables, such as french fries.

Partially hydrogenated oils (PHOs), which were a major source of artificial trans fats, are no longer considered Generally Recognized As Safe (GRAS) by the FDA since 2018. This action effectively removed most artificial trans fats from the US food supply due to their association with increased risk of heart disease. Fully hydrogenated oils, however, contain very little to no trans fat and are permitted by the FDA. The health effects of this specific blend depend on whether it contains partially or fully hydrogenated oils; current products are expected to comply with the PHO ban.