Partially Hydrogenated Cottonseed And Soy Oil

Partially hydrogenated cottonseed and soy oil is a type of fat made from liquid cottonseed and soybean oils. These oils undergo a process called partial hydrogenation, where hydrogen is added to change their chemical structure. This process makes the oils more solid at room temperature and helps them resist spoilage.

Manufacturers historically added partially hydrogenated oils to foods to improve texture, extend shelf life, and provide a desirable mouthfeel. They were commonly found in baked goods like cakes and snack cakes, as well as in some entrees and side dishes.

In the United States, partially hydrogenated oils (PHOs) are no longer generally recognized as safe (GRAS) for use in food since 2018. This change was made because PHOs are a major source of artificial trans fat, which has been linked to an increased risk of heart disease. The FDA's action effectively removed most artificial trans fat from the food supply. Scientific bodies, including the World Health Organization, have also highlighted concerns about trans fat intake and cardiovascular health.