Palm Oil Partially Hydrogenated Soybean & Cottonseed Oil

This ingredient is a blend of vegetable oils: palm oil, partially hydrogenated soybean oil, and partially hydrogenated cottonseed oil. Palm oil is extracted from the fruit of oil palm trees. Soybean oil and cottonseed oil are extracted from their respective seeds and then undergo a process called partial hydrogenation, which adds hydrogen to the oils to make them more solid and stable.

Manufacturers add this blend to improve the texture, stability, and shelf life of food products. The partially hydrogenated oils contribute to a desirable mouthfeel and structure, especially in baked goods. It is commonly found in cake, cookie, and cupcake mixes, as well as croissants, sweet rolls, muffins, and other pastries.

Partially hydrogenated oils (PHOs) were a primary source of artificial trans fat in the diet. The FDA determined that PHOs are no longer Generally Recognized As Safe (GRAS) for use in food, effective in 2018, leading to their removal from most US food products. Artificial trans fats are known to raise 'bad' (LDL) cholesterol and lower 'good' (HDL) cholesterol, which can increase the risk of heart disease. JECFA and EFSA have both evaluated trans fatty acids and their health effects.