Partially Hydrogenated Soybean &/or Cottonseed Oil

Partially hydrogenated soybean and/or cottonseed oil is a type of vegetable oil that has undergone a process called partial hydrogenation. This process adds hydrogen atoms to liquid vegetable oils, making them more solid at room temperature. It is derived from soybeans and/or cottonseed.

Manufacturers historically added partially hydrogenated oils to foods to improve texture, extend shelf life, and provide a solid fat for baking. It was commonly found in baked goods, snack foods, fried foods, and some frozen desserts.

The FDA determined that partially hydrogenated oils (PHOs) are no longer generally recognized as safe (GRAS) for use in human food, effective 2018. This action was taken to remove artificial trans fat from the food supply, as scientific evidence has linked trans fat consumption to an increased risk of heart disease. JECFA has also evaluated trans fatty acids and noted their association with adverse health effects.