Partially Hydrogenated Soybean And Cottonseed Oil

Partially hydrogenated soybean and cottonseed oil is a type of fat made from liquid vegetable oils (soybean and cottonseed) that have undergone a process called partial hydrogenation. This process adds hydrogen atoms to the oil molecules, changing their chemical structure and making them more solid at room temperature.

Manufacturers historically added partially hydrogenated oils to foods to improve texture, extend shelf life, and provide a solid fat source. They were commonly found in baked goods, fried foods, snack foods, and some margarines.

Partially hydrogenated oils are the primary source of artificial trans fat in the diet. The FDA determined that partially hydrogenated oils are no longer Generally Recognized As Safe (GRAS) for use in human food, effective in 2018, removing most artificial trans fat from the food supply. Scientific evidence has linked consumption of artificial trans fat to increased risk of heart disease. JECFA has evaluated trans fatty acids and their health effects.