Partially Hydrogenated Soy And Cottonseed Oil

Partially hydrogenated soy and cottonseed oil is a type of fat made from liquid soybean and cottonseed oils. These vegetable oils undergo a process called partial hydrogenation, where hydrogen atoms are added, making the oils more solid at room temperature. This process also creates artificial trans fats.

Manufacturers use partially hydrogenated oils to improve the texture, stability, and shelf life of various processed foods. They are often found in baked goods, snack foods, fried items, and other processed products to provide desired consistency and prevent spoilage. Examples include their use in certain canned soups, seasoning mixes, and bouillon cubes.

The FDA determined that partially hydrogenated oils (PHOs) are no longer Generally Recognized As Safe (GRAS) for use in food, effective 2018, which has largely removed artificial trans fats from the US food supply. High intake of artificial trans fats, which are formed during partial hydrogenation, is linked to an increased risk of heart disease. JECFA has evaluated trans fatty acids and their health implications.