Hydrogenated Rapeseed And Cottonseed Oil

Hydrogenated rapeseed and cottonseed oil is a blend of vegetable oils that have undergone a process called hydrogenation. This process adds hydrogen atoms to the unsaturated fatty acids in the oil, changing its physical properties. It makes the oil more solid at room temperature and more stable.

Manufacturers use hydrogenated oils to improve the texture, stability, and shelf life of food products. They can provide a desirable mouthfeel and help prevent spoilage. This ingredient is often found in baked goods, snack foods, and confectionery to achieve a specific consistency.

Hydrogenated oils, particularly partially hydrogenated oils (PHOs), were a major source of artificial trans fat in the diet. The FDA determined in 2015 that PHOs are no longer generally recognized as safe (GRAS) for use in food, with a compliance date of 2018, effectively removing most artificial trans fat from the food supply. Fully hydrogenated oils, which do not contain artificial trans fat, are still permitted. Artificial trans fat has been linked to an increased risk of heart disease. JECFA has evaluated hydrogenated oils, noting concerns related to trans fatty acids.