Hydrogenated Palm Kernel And Cottonseed Oils

This ingredient is a blend of fats derived from palm kernel and cottonseed oils. The oils are processed through hydrogenation, a process that adds hydrogen to make them more solid and stable at room temperature. This process can create trans fats.

Manufacturers use this blend to improve the texture and shelf life of foods. It provides a solid fat component that can prevent ingredients from separating and give products a desirable mouthfeel. It is commonly found in chocolate coatings, baked goods, and snack items.

Hydrogenated fats, particularly those containing trans fats, have been linked to increased risk of heart disease. The FDA has taken steps to limit artificial trans fats in the U.S. food supply. While the hydrogenation process can create trans fats, manufacturers may use processes to reduce them. Regulatory bodies like JECFA have evaluated fats and oils, but specific numeric limits for this blend are not typically specified in public health guidance.