Liquid & Hydrogenated Soybean &/or Cottonseed Oil

Soybean oil and cottonseed oil are fats extracted from soybeans and cottonseeds, respectively. They are often processed through hydrogenation, a process that adds hydrogen to make the oils more solid and stable. This can create trans fats, although modern processing methods aim to minimize their formation.

These oils are used as cooking oils and as ingredients in processed foods. They provide texture, mouthfeel, and act as carriers for flavors. They are commonly found in baked goods, fried foods, and spreads.

Soybean oil and cottonseed oil are considered fats and are a source of calories. The FDA lists soybean oil as Generally Recognized As Safe (GRAS). Cottonseed oil is also permitted for use in food. Concerns have been raised about trans fats, which can be formed during hydrogenation, and their link to heart health. However, the amount of trans fat in hydrogenated oils has been significantly reduced in recent years. JECFA and EFSA have evaluated fats and oils, including those derived from soybeans and cottonseed.