Partially Hydrogenated Cotton Seed Oil

Partially hydrogenated cottonseed oil is a type of fat made from cottonseed oil. It undergoes a process called partial hydrogenation, which changes its liquid form into a more solid or semi-solid fat. This process also creates trans fats.

Manufacturers previously used this ingredient to improve the texture and shelf life of processed foods. It helped create a desirable mouthfeel and stability in products like baked goods, snack cakes, and some processed soups.

The FDA determined in 2015 that partially hydrogenated oils (PHOs) are no longer generally recognized as safe (GRAS) for use in food, with a compliance date of 2018. This action effectively removed most artificial trans fats from the US food supply. This decision was based on scientific evidence linking artificial trans fats to increased risk of heart disease. The World Health Organization (WHO) has also recommended eliminating industrially produced trans fats from the global food supply.