Partially Hydrogenated Cottonseed And Soybean Oil

Partially hydrogenated cottonseed and soybean oil is a type of fat made from cottonseed and soybean oils. These liquid vegetable oils undergo a process called partial hydrogenation, which adds hydrogen atoms to their unsaturated fatty acids, making them more solid at room temperature.

Manufacturers historically used partially hydrogenated oils 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 spreads.

Partially hydrogenated oils were the primary source of artificial trans fat in the diet. The FDA determined in 2015 that partially hydrogenated oils are no longer "Generally Recognized As Safe" (GRAS) for use in human food, with a compliance date of 2018. This action effectively removed most artificial trans fat from the US food supply. High intake of artificial trans fat has been linked to increased risk of heart disease.