Partially Hydrogenated Canola And Cottonseed Oil

Partially hydrogenated canola and cottonseed oil is a type of fat made from canola and cottonseed oils. These liquid oils are chemically processed through a method called partial hydrogenation, which adds hydrogen atoms to their molecular structure. This process changes the oil's consistency from liquid to a semi-solid state at room temperature.

Manufacturers historically added partially hydrogenated oils to foods to improve texture, extend shelf life, and stabilize flavors. They were commonly found in baked goods, snack foods, fried foods, and some processed spreads, providing a desirable mouthfeel and preventing spoilage.

In the United States, partially hydrogenated oils (PHOs) are no longer generally recognized as safe (GRAS) by the FDA for use in food. This change, effective in 2018, was based on scientific evidence showing that PHOs are the primary source of artificial trans fat, which is linked to an increased risk of heart disease. The FDA's action effectively removed most artificial trans fat from the food supply. While JECFA has evaluated trans fatty acids, the focus for PHOs in the US is on their regulatory status as no longer GRAS.