Hydrogenated Soybean Rapeseed Cottonseed Oil

Hydrogenated soybean, rapeseed (canola), and cottonseed oil is a blend of vegetable oils that has undergone a process called hydrogenation. This process adds hydrogen atoms to the oil molecules, changing their chemical 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 can make baked goods flakier, provide a creamy mouthfeel, and prevent oils from separating. This ingredient is often found in processed foods like crackers, cookies, and snack bars.

The FDA revoked the Generally Recognized As Safe (GRAS) status for partially hydrogenated oils (PHOs) in 2015, with a compliance date of 2018, effectively removing most artificial trans fats from the US food supply. This was due to concerns about trans fat's impact on heart health. If an oil is fully hydrogenated, it does not contain trans fats and is primarily a source of saturated fat. The FDA advises limiting saturated fat intake to less than 10% of daily calories. JECFA has evaluated the safety of fats and oils in general, but specific acceptable daily intakes for hydrogenated vegetable oil blends are not typically set.