Partially Hydrogenated Soy And Cottonseed Oils

Partially hydrogenated soy 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. These oils are derived from soybeans and cottonseeds.

Manufacturers historically used partially hydrogenated oils to improve the texture, stability, and shelf life of processed foods. They provided a desirable mouthfeel and were often found in baked goods, snack foods, and fried items.

Partially hydrogenated oils (PHOs) are no longer generally recognized as safe (GRAS) by the FDA for use in food, effective 2018. This action removed most artificial trans fat from the food supply. Artificial trans fats, which are formed during the partial hydrogenation process, have been linked to an increased risk of heart disease. The World Health Organization (WHO) and other health authorities recommend minimizing their consumption. JECFA has evaluated trans fatty acids and their impact on health.