Soybean Partially Hydrogenated Cottonseed Oil

Partially hydrogenated oils (PHOs) are vegetable oils that have undergone a process called hydrogenation. This process adds hydrogen atoms to the oil, changing its chemical structure from liquid to solid or semi-solid. This specific ingredient is a blend of soybean oil and cottonseed oil that has been partially hydrogenated.

Historically, manufacturers used partially hydrogenated oils to improve the texture, stability, and shelf life of processed foods. They provided a desirable solid or semi-solid fat for baked goods, snacks, and fried foods, such as cookies, crackers, and frozen desserts.

The FDA determined that partially hydrogenated oils (PHOs) are no longer generally recognized as safe (GRAS) for use in human food, with the compliance date for removal being 2018. This action was taken because PHOs are the primary dietary source of artificial trans fat, which has been linked to an increased risk of heart disease. The FDA's decision effectively removed most artificial trans fat from the US food supply. JECFA has also evaluated trans fatty acids and recommends limiting their intake.