Soybean Oil Partially Hydrogenated Cottonseed Oil

This ingredient is a blend of soybean oil and partially hydrogenated cottonseed oil. Soybean oil is extracted from soybeans, and cottonseed oil comes from cotton seeds. Cottonseed oil undergoes partial hydrogenation, a process that adds hydrogen atoms to the oil, making it more solid at room temperature.

Manufacturers use this ingredient to improve the texture and stability of food products. The partial hydrogenation process gives the oil a more solid consistency, which is desirable in baked goods and extends the product's shelf life. It is commonly found in cookies, biscuits, and some processed chocolates.

Partially hydrogenated oils (PHOs) are the primary source of artificial trans fats. The FDA revoked the Generally Recognized As Safe (GRAS) status for PHOs in 2018, effectively removing most artificial trans fat from the food supply. Artificial trans fats are known to raise 'bad' (LDL) cholesterol and lower 'good' (HDL) cholesterol, which can increase the risk of heart disease. JECFA has evaluated trans fatty acids, and EFSA has also provided scientific opinions on their health effects.