Hydrogenated Rapeseed Soybean Cottonseed Oils

Hydrogenated oils are vegetable oils, such as those from rapeseed, soybean, and cottonseed, that have undergone a process called hydrogenation. This process adds hydrogen atoms to the oil molecules, changing their structure from liquid to solid or semi-solid at room temperature.

Manufacturers use hydrogenated oils to improve the texture, stability, and shelf life of food products. They help create a desirable mouthfeel and prevent spoilage, often found in baked goods like biscuits, cookies, and crackers.

Hydrogenated oils can be either partially or fully hydrogenated. Partially hydrogenated oils (PHOs), a source of artificial trans fat, are no longer considered Generally Recognized As Safe (GRAS) by the FDA as of 2018, leading to their removal from most US foods. Fully hydrogenated oils, which contain very little to no artificial trans fat, are still permitted by the FDA. JECFA has evaluated trans fatty acids and provided dietary guidance.