Hydrogenated Cottonseed

Hydrogenated cottonseed is a fat made from cottonseed oil, which comes from the seeds of the cotton plant. The hydrogenation process adds hydrogen to the oil, changing its texture from liquid to a more solid or semi-solid form. This process makes the oil more stable and resistant to spoilage.

Manufacturers use hydrogenated cottonseed to improve the texture, stability, and shelf life of various food products. It provides structure and richness in baked goods like cookies and pastries, and helps create a desirable crispness in fried foods such as french fries.

If hydrogenated cottonseed is partially hydrogenated, it contains artificial trans fats. The FDA determined that partially hydrogenated oils (PHOs) are no longer Generally Recognized As Safe (GRAS) for use in food, effectively removing most artificial trans fats from the US food supply since 2018. Artificial trans fats have been linked to an increased risk of heart disease. If it is fully hydrogenated, it contains very little to no trans fat, but is primarily a source of saturated fat. Saturated fats should be consumed in moderation as part of a healthy diet. JECFA has evaluated fats and oils, including those that have undergone hydrogenation, in the context of their fatty acid composition.