Palm Hydrogenated Cottonseed Oil

Palm hydrogenated cottonseed oil is a blend of palm oil and cottonseed oil that has undergone a process called hydrogenation. Hydrogenation changes liquid oils into solid or semi-solid fats by adding hydrogen atoms. Palm oil comes from the fruit of the oil palm tree, and cottonseed oil is extracted from cotton plant seeds.

Manufacturers use hydrogenated oils to improve the texture, stability, and shelf life of food products. They help create a desired mouthfeel and can prevent spoilage. This blend is often found in baked goods, snack foods, and fried items, such as frozen bread, waffles, and Texas toast.

In the United States, partially hydrogenated oils (PHOs), which were the primary source of artificial trans fat, are no longer generally recognized as safe (GRAS) by the FDA as of 2018. This action effectively removed most artificial trans fat from the food supply. Artificial trans fats have been linked to an increased risk of heart disease by raising "bad" cholesterol and lowering "good" cholesterol. The World Health Organization (WHO) has called for the elimination of industrially produced trans fats from the global food supply.