Hydrogenated Cottonseed Oils

Hydrogenated cottonseed oil is made by adding hydrogen to liquid cottonseed oil. This process, called hydrogenation, changes the oil from a liquid to a more solid or semi-solid form at room temperature. It helps improve the oil's stability and texture.

Manufacturers add hydrogenated cottonseed oil to foods to improve texture, extend shelf life, and provide stability. It is often used in baked goods, snack foods, and some processed sauces to give them a desirable consistency and prevent spoilage.

Hydrogenated cottonseed oil can be either partially or fully hydrogenated. Partially hydrogenated oils (PHOs) were a major source of artificial trans fats, which scientific evidence has linked to an increased risk of heart disease. In 2015, the FDA determined that PHOs are no longer Generally Recognized As Safe (GRAS) for use in human food, with compliance required by 2018, effectively removing most artificial trans fats from the US food supply. Fully hydrogenated oils, however, contain very little to no trans fat and are not subject to the same FDA determination. JECFA and EFSA have evaluated trans fatty acids and their impact on health, generally recommending limiting their intake.