Partially Hydrogenated Cottonseed & Soybean Oil

Partially hydrogenated cottonseed and soybean oil is a type of fat made by adding hydrogen to liquid cottonseed and soybean oils. This process, called partial hydrogenation, makes the oils more solid at room temperature and increases their shelf life.

Manufacturers used these oils to improve the texture, stability, and shelf life of processed foods. They were commonly found in baked goods, fried foods, and snack items.

Partially hydrogenated oils (PHOs) were a major source of artificial trans fat in the diet. The U.S. Food and Drug Administration (FDA) determined that PHOs are no longer generally recognized as safe (GRAS) for use in food, effective in 2018. This action removed most artificial trans fat from the food supply due to concerns about its impact on heart health.