Hydrogenated Soybean And Cottonseed

Hydrogenated soybean and cottonseed is a blend of soybean oil and cottonseed oil that has undergone a process called hydrogenation. This process adds hydrogen atoms to the unsaturated fatty acids in the oils, changing them from liquid to a more solid or semi-solid form at room temperature.

Manufacturers use hydrogenated soybean and cottonseed oils to improve the texture, stability, and shelf life of food products. These fats can provide a creamy mouthfeel and help prevent spoilage, commonly found in baked goods, snack foods, and processed meats.

Partially hydrogenated oils (PHOs), which were a major source of artificial trans fats, are no longer considered Generally Recognized As Safe (GRAS) by the FDA since 2018. This action effectively removed most artificial trans fats from the food supply. Fully hydrogenated oils, however, contain very little trans fat and are generally recognized as safe. Like other fats, hydrogenated oils contribute to the saturated fat content of foods; the Dietary Guidelines for Americans (2025-2030) suggest limiting saturated fat intake to less than 10% of daily calories. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated various fats and oils, including hydrogenated forms, and has not set a specific numeric acceptable daily intake (ADI) for fully hydrogenated oils.