Partially Hydrogenated Soybean And Cotton Seed Oils

Partially hydrogenated soybean and cottonseed oils are fats that have undergone a process called partial hydrogenation. This process adds hydrogen atoms to liquid vegetable oils, making them more solid at room temperature.

Manufacturers historically used these oils to improve the texture, stability, and shelf life of processed foods. They were commonly found in baked goods, snack foods, fried foods, and some margarines.

The U.S. Food and Drug Administration (FDA) determined in 2015 that partially hydrogenated oils (PHOs) are no longer generally recognized as safe (GRAS) for use in human food, with the compliance date for removal being 2018. This decision was based on scientific evidence linking artificial trans fats, which are formed during partial hydrogenation, to increased risk of heart disease. The FDA's action effectively removed most artificial trans fats from the U.S. food supply.