Interesterified Soybean And Cottonseed Oil

This ingredient is a type of fat made from combining soybean oil and cottonseed oil. It is created through a process called interesterification, which rearranges the fatty acids in the oils to change their physical properties, such as melting point and texture. This process results in a fat that is solid at room temperature but melts smoothly.

Manufacturers use interesterified soybean and cottonseed oil as a fat source in processed foods. It provides a desirable texture and mouthfeel, similar to traditional shortenings, without the trans fats found in partially hydrogenated oils. It is often found in baked goods, tortillas, and snack items.

Interesterified oils are generally recognized as safe (GRAS) by the FDA for use in food. They are a source of fat and calories. The process of interesterification is considered safe, and the resulting fats do not contain artificial trans fats. Regulatory bodies like JECFA and EFSA have evaluated fats and oils, but specific evaluations of interesterified soybean and cottonseed oil may vary.