Partially Hydrogenated Oil Cottonseed Oil

Partially hydrogenated cottonseed oil is a type of vegetable oil that has undergone a process called partial hydrogenation. This process adds hydrogen atoms to the oil, changing its chemical structure from liquid to a more solid or semi-solid form. It is derived from cottonseed oil, which is extracted from the seeds of the cotton plant.

Manufacturers historically used partially hydrogenated oils to improve the texture, stability, and shelf life of processed foods. They provided a solid fat that was useful in baked goods, fried foods, and snacks. It was commonly found in products like pasta dishes and frozen prepared sides.

The FDA determined in 2015 that partially hydrogenated oils (PHOs) are no longer "Generally Recognized As Safe" (GRAS) for use in food, with a compliance date of 2018. This action effectively removed most artificial trans fats from the food supply. The FDA's decision was based on scientific evidence showing that artificial trans fats can raise "bad" cholesterol levels, increasing the risk of heart disease. JECFA has evaluated trans fatty acids in general and noted their health concerns.