Hydrogenated Rapeseed Cottonseed Oil

Hydrogenated rapeseed cottonseed oil is a blend of oils from rapeseed (also known as canola) and cottonseed that has undergone a process called hydrogenation. This process adds hydrogen atoms to the unsaturated fatty acids in the oil, changing its texture from liquid to solid or semi-solid at room temperature. It also helps to increase the oil's stability and shelf life.

This oil blend is used by manufacturers to improve the texture, stability, and shelf life of food products. It can make baked goods firmer, give spreads a creamy consistency, and prevent oils from separating. It is commonly found in products like cakes, cookies, and peanut butter.

The FDA determined that partially hydrogenated oils (PHOs), which were the primary source of artificial trans fat in the food supply, are no longer generally recognized as safe (GRAS) for use in food. This effectively removed most artificial trans fats from the food supply by 2018. Fully hydrogenated oils, which do not contain artificial trans fats, are still permitted in foods and are metabolically similar to other saturated fats. JECFA has evaluated hydrogenated oils in the context of their trans fatty acid content, noting concerns about artificial trans fats.