Hydrogenated Soybean Oil Cottonseed Oil

Hydrogenated soybean oil 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 oils, changing their texture from liquid to semi-solid or solid at room temperature. Both soybean oil and cottonseed oil are derived from plants.

Manufacturers use hydrogenated oils to improve the texture, stability, and shelf life of food products. They are often found in baked goods like croissants and muffins, as well as in fried foods and frozen appetizers, where they contribute to desired mouthfeel and consistency.

The U.S. Food and Drug Administration (FDA) determined in 2015 that partially hydrogenated oils (PHOs), which are the primary source of artificial trans fats, are no longer Generally Recognized as Safe (GRAS) for use in food. This determination became effective in 2018, effectively removing most artificial trans fats from the food supply. Artificial trans fats are known to increase low-density lipoprotein (LDL) cholesterol, often called 'bad' cholesterol, and decrease high-density lipoprotein (HDL) cholesterol, or 'good' cholesterol, which can increase the risk of heart disease. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have also evaluated trans fatty acids and their health effects, generally recommending minimizing their intake.