Partially Hydrogenated Soybean And Cottonseedoils

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

Manufacturers historically used these oils to improve the texture, stability, and shelf life of various processed foods. They were commonly found in baked goods like cakes, cookies, and pastries, as well as in fried foods and snack items.

Partially hydrogenated oils (PHOs) are the primary dietary source of artificial trans fats. The FDA determined that PHOs are no longer Generally Recognized As Safe (GRAS) for use in human food, effective 2018, thereby removing most artificial trans fat from the food supply. This action was taken because the FDA concluded that artificial trans fats are not safe for consumption, as they have been linked to an increased risk of heart disease. While most artificial trans fats have been removed, small amounts may still be present naturally in some foods or from other processing methods.