Hydrogenated Rapeseed Cottonseed Soybean Oils

These are vegetable oils that have undergone a process called hydrogenation. This process adds hydrogen to the oils, making them more solid at room temperature and increasing their shelf life. They are made from a blend of oils like rapeseed (canola), cottonseed, and soybean.

Manufacturers use these oils to improve the texture and stability of foods. They help prevent separation in products and provide a desirable mouthfeel. They are commonly found in baked goods like cookies and biscuits, as well as puddings and custards.

Hydrogenated oils are generally recognized as safe (GRAS) by the FDA when used as intended. The process of hydrogenation can create trans fats, though modern methods aim to minimize their formation. Trans fats have been linked to negative health outcomes, and the FDA has taken steps to limit their use in foods. International bodies like JECFA and EFSA have evaluated fats and oils, but specific evaluations of this blend are not detailed here.