Hydrogenated Cottonseed Soybean Oil

Hydrogenated cottonseed soybean oil is a blend of cottonseed and soybean oils that have undergone hydrogenation. This process adds hydrogen atoms to the oil molecules, transforming the liquid oil into a more solid or semi-solid fat.

It is used in foods to improve texture, provide stability, and extend shelf life. This fat is often found in baked goods like cookies and biscuits, as well as in candies, to contribute to their structure and mouthfeel.

The FDA considers fully hydrogenated oils to be generally recognized as safe (GRAS). However, partially hydrogenated oils (PHOs), which were a major source of artificial trans fats, are no longer considered GRAS by the FDA since 2018. Artificial trans fats from PHOs have been linked to an increased risk of heart disease. Fully hydrogenated oils contain very little to no artificial trans fats, unlike PHOs. JECFA and EFSA have evaluated the safety of various fats and oils, including those that have undergone hydrogenation, generally distinguishing between partially and fully hydrogenated forms based on their trans fat content.