Partially Hydrogenated Cottonseed & Soybean Oils

Partially hydrogenated cottonseed and soybean oils are fats derived from cottonseed and soybean plants. They are produced by a process called partial hydrogenation, where hydrogen is added to liquid vegetable oils. This process changes the oil's chemical structure, making it more solid at room temperature and extending its shelf life.

Historically, these oils were used to improve the texture, stability, and shelf life of many processed foods. They provided a desirable mouthfeel and helped prevent spoilage. They were commonly found in baked goods, snack foods, fried foods, and some margarines.

Partially hydrogenated oils (PHOs) are a 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. This decision effectively removed most artificial trans fat from the US food supply due to scientific evidence linking artificial trans fat intake to an increased risk of heart disease. While PHOs are largely phased out, some older products or those with very small amounts might still exist until full compliance.