Partially Hydrogenated Palm Kernel And Cottonseed Oils

Partially hydrogenated palm kernel and cottonseed oils are fats that have undergone a process called partial hydrogenation. This process involves adding hydrogen atoms to liquid vegetable oils, which changes their chemical structure and makes them more solid at room temperature. They are derived from palm kernel oil (from the seed of the oil palm tree) and cottonseed oil (from cotton plant seeds).

Manufacturers historically added partially hydrogenated oils to foods to improve texture, extend shelf life, and provide a solid fat for baking and frying. They were commonly found in baked goods, snack foods, fried foods, and certain spreads to give them a desirable consistency and mouthfeel.

Partially hydrogenated oils are the primary source of artificial trans fats, which have been linked to an increased risk of heart disease. The FDA determined that partially hydrogenated oils are no longer Generally Recognized As Safe (GRAS) for use in human food, with manufacturers having until 2018 to remove them from most products. This action effectively removed most artificial trans fat from the US food supply. JECFA has evaluated trans fatty acids and concluded that their intake should be as low as possible.