Partially Hydrogenated Cottonseed Oil Flakes

Partially hydrogenated cottonseed oil flakes are a form of cottonseed oil that has been chemically altered through a process called partial hydrogenation. This process adds hydrogen atoms to the oil, making it more solid at room temperature and extending its shelf life. The 'flakes' refer to its physical form, making it easier to handle in manufacturing.

Manufacturers used partially hydrogenated cottonseed oil to improve the texture, stability, and shelf life of various processed foods. It was commonly found in baked goods such as cakes, cupcakes, snack cakes, and donuts to provide a desirable mouthfeel and structure.

Partially hydrogenated oils (PHOs) were a primary source of artificial trans fat. The FDA determined in 2015 that PHOs are no longer Generally Recognized As Safe (GRAS) for use in food, with a compliance date of 2018, effectively removing most artificial trans fat from the food supply. Scientific evidence, including reviews by the World Health Organization (WHO), has linked the consumption of artificial trans fats to an increased risk of heart disease. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has also evaluated trans fatty acids.