Partially Hydrogenated Soybean Cottonseed 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 used these oils to improve the texture and stability of processed foods, extend shelf life, and provide a desirable mouthfeel. They were commonly found in baked goods, snack foods, and fried items.

In the United States, partially hydrogenated oils (PHOs) are no longer recognized as Generally Recognized As Safe (GRAS) by the FDA as of 2018. This action effectively removed most artificial trans fats from the food supply. Scientific evidence has shown that artificial trans fats, which are found in PHOs, can increase levels of "bad" cholesterol (LDL) and decrease levels of "good" cholesterol (HDL), raising the risk of heart disease.