Partially Hydrogenated Soybean And /or Cottonseed Oil

Partially hydrogenated soybean and/or cottonseed oil is a type of fat made from soybean oil, cottonseed oil, or a mix of both. These liquid vegetable oils are treated with hydrogen gas in a process called partial hydrogenation. This process changes their chemical structure, making them solid or semi-solid at room temperature.

Manufacturers used partially hydrogenated oils to improve the texture, stability, and shelf life of many processed foods. They were often found in baked goods like breads, pastries, and muffins, as well as in snack foods such as chips and crackers, to give them a desirable mouthfeel and prevent spoilage.

In the United States, partially hydrogenated oils (PHOs) are no longer generally recognized as safe (GRAS) by the FDA since 2018. This action effectively removed most artificial trans fat from the food supply. Scientific evidence has linked the artificial trans fats found in PHOs to an increased risk of heart disease. JECFA (the Joint FAO/WHO Expert Committee on Food Additives) has also evaluated trans fatty acids, noting their health concerns.