Partially Hydrogenated Soybean Oil & Cottonseed Oil

Partially hydrogenated soybean oil and cottonseed oil are fats that have been chemically changed through a process called hydrogenation. This process adds hydrogen atoms to liquid vegetable oils, making them more solid at room temperature. These oils are derived from soybeans and cottonseeds.

Manufacturers historically used these oils to improve the texture, stability, and shelf life of many processed foods. They were commonly found in baked goods, fried foods, and some frozen products like pizza, ice cream, and frozen appetizers.

The FDA determined in 2015 that partially hydrogenated oils (PHOs) were no longer 'Generally Recognized As Safe' (GRAS) for use in human food. This determination effectively removed most artificial trans fat from the food supply, with manufacturers having until 2018 to comply. The FDA took this action because artificial trans fat intake was linked to increased risk of heart disease. JECFA has not set an ADI for partially hydrogenated oils as a class, but has evaluated trans fatty acids.