Partially Hydrogenated Cottonseed
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What it is
Partially hydrogenated cottonseed is a type of fat made from cottonseed oil. It is produced through a process called partial hydrogenation, which adds hydrogen atoms to the oil. This process changes the oil's structure, making it more solid at room temperature and more stable.
Why it's used
Manufacturers historically used partially hydrogenated cottonseed to improve the texture, stability, and shelf life of many processed foods. It was commonly found in baked goods like cookies, cakes, and pastries, as well as in snack foods and some fried items.
Health notes
Partially hydrogenated oils (PHOs), including partially hydrogenated cottonseed, were the primary source of artificial trans fat in the diet. The FDA determined that PHOs are no longer generally recognized as safe (GRAS) for use in food, with the compliance date for removal being 2018. This action was taken because artificial trans fat has been linked to an increased risk of heart disease. JECFA has evaluated trans fatty acids.
Allergen info
Not a major allergen.