Partially Hydrogenated Soybean Cottonseed Oil

Partially hydrogenated soybean cottonseed oil is a type of fat made by adding hydrogen to liquid soybean and cottonseed oils. This process, called partial hydrogenation, changes the oil's chemical structure, making it more solid at room temperature.

Manufacturers used this oil to improve the texture, stability, and shelf life of processed foods. It was commonly found in baked goods, snack foods, fried foods, and some margarines, providing a desirable mouthfeel and preventing spoilage.

Partially hydrogenated oils (PHOs) are no longer generally recognized as safe (GRAS) for use in food since 2018, effectively removing most artificial trans fat from the food supply. PHOs were the primary source of artificial trans fat in the diet. Scientific evidence has shown that consuming artificial trans fat increases "bad" (LDL) cholesterol and lowers "good" (HDL) cholesterol, which raises the risk of heart disease. The significant body of evidence linking artificial trans fat consumption to increased risk of heart disease led to the FDA's determination regarding its GRAS status.