Partially Hydrogenated Cottonseed And Soy Oils

Partially hydrogenated cottonseed and soy oils are fats that have undergone a process called partial hydrogenation. This process involves adding hydrogen atoms to liquid vegetable oils, which changes their chemical structure to make them more solid at room temperature. This modification also increases their shelf life and stability.

These oils were historically used by food manufacturers to improve the texture, stability, and shelf life of many processed foods. They were commonly found in baked goods, snack foods, fried foods, and some processed meats, contributing to a desirable mouthfeel and preventing spoilage.

The primary health concern with partially hydrogenated oils (PHOs) is the presence of artificial trans fats, which are formed during the partial hydrogenation process. The FDA determined that PHOs are no longer Generally Recognized As Safe (GRAS) for use in human food, effective in 2018. This action effectively removed most artificial trans fats from the US food supply due to their association with an increased risk of heart disease. JECFA has also evaluated trans fatty acids, noting their impact on cardiovascular health.