Partially Hydrogenated Soy Cottonseed Oil

Partially hydrogenated soy cottonseed oil is a type of fat created by adding hydrogen to liquid soybean and cottonseed oils. This process, called partial hydrogenation, changes the oils from liquid to a more solid or semi-solid form at room temperature.

Manufacturers historically used this ingredient to improve the texture, stability, and shelf life of processed foods. It was commonly found in baked goods like cakes, cupcakes, and snack cakes, as well as in some processed foods like Mexican dinner mixes and breads.

Partially hydrogenated oils (PHOs) were a primary source of artificial trans fat in the diet. The U.S. Food and Drug Administration (FDA) determined in 2015 that PHOs were no longer 'Generally Recognized As Safe' (GRAS) for use in food, with a compliance date for removal from the food supply by 2018. This action was taken due to scientific evidence linking artificial trans fat consumption to an increased risk of heart disease. The FDA's decision aimed to reduce the intake of artificial trans fat in the American diet.