Partially Hydrogenated Palm Kernel & Cottonseed Oils

Partially hydrogenated palm kernel and cottonseed oils are vegetable oils that have undergone a process called partial hydrogenation. This process adds hydrogen atoms to the liquid oils, making them more solid at room temperature and improving their stability. This process can also create artificial trans fats.

These oils were historically used in many processed foods to improve texture, extend shelf life, and provide stability. They were common in products like baked goods, fried foods, snack foods, and some chocolates and candies, where they contributed to a desirable mouthfeel and structure.

Partially hydrogenated oils (PHOs) were the primary source of artificial trans fat in the food supply. The FDA determined that PHOs are no longer generally recognized as safe (GRAS) for use in human food, with the compliance date for this determination being June 18, 2018. This action effectively removed most artificial trans fat from processed foods in the United States. Artificial trans fat has been linked by health organizations, including the FDA, to an increased risk of heart disease.