Hydrogenated Soybean Cottonseed Oil

Hydrogenated soybean cottonseed oil 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, making them more solid at room temperature and increasing their shelf stability.

Manufacturers use hydrogenated soybean cottonseed oil to improve the texture, mouthfeel, and shelf life of various processed foods. It is commonly found in baked goods like cookies and biscuits, as well as in frozen breakfast items and candy, where it provides structure and prevents spoilage.

The FDA revoked the Generally Recognized as Safe (GRAS) status for partially hydrogenated oils (PHOs) in 2018, effectively removing most artificial trans fats from the US food supply. This ingredient, if partially hydrogenated, would have contained artificial trans fats, which have been linked to increased risk of heart disease. However, fully hydrogenated oils, which are also processed with hydrogen but to a greater extent, do not contain artificial trans fats and have a different nutritional profile. The term 'hydrogenated' on a label can refer to either partially or fully hydrogenated oils, but due to the FDA's action, it is now predominantly fully hydrogenated oil or a blend that avoids PHOs. JECFA has evaluated hydrogenated oils, with particular attention to the trans fatty acid content of partially hydrogenated products.