Hydrogenated & Partially Hydrogenated Soybean Cottonseed Oil

Hydrogenated and partially hydrogenated oils are vegetable oils, such as soybean and cottonseed oil, that have been chemically altered through a process called hydrogenation. This process adds hydrogen atoms to the oil molecules, changing their texture from liquid to solid or semi-solid at room temperature. The degree of hydrogenation determines if an oil is fully or partially hydrogenated.

These oils are used by manufacturers to improve the texture, stability, and shelf life of various processed foods. They are commonly found in baked goods like cakes, cupcakes, and snack cakes, as well as in frozen desserts and other processed snacks, where they contribute to a desirable mouthfeel and structure.

Partially hydrogenated oils (PHOs) were a primary source of artificial trans fats, which have been linked to an increased risk of heart disease. The FDA determined that PHOs are no longer generally recognized as safe (GRAS) for use in food, and their use was largely phased out by 2018. Fully hydrogenated oils, however, do not contain trans fats and are primarily a source of saturated fat. International bodies like JECFA and EFSA have evaluated the health effects of trans fatty acids, particularly those from PHOs, and have raised concerns about their impact on cardiovascular health.