All Vegetable Shortening
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What it is
All-vegetable shortening is a solid fat made from vegetable oils. It is typically produced by hydrogenating liquid vegetable oils, a process that makes them more solid and stable. This process can create trans fats, though many shortenings are now made using interesterification or by blending oils to reduce or eliminate trans fats.
Why it's used
Shortening provides tenderness, a fine crumb, and a moist texture in baked goods. It also helps with leavening and can prevent sticking. It is commonly found in cookies, cakes, pies, and other pastries.
Health notes
In the US, vegetable shortening is generally recognized as safe (GRAS) by the FDA. Some shortenings may contain trans fats, which the FDA recommends limiting in the diet. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated shortening ingredients. Evidence on the health effects of trans fats at typical intake levels is mixed, with ongoing research.
Allergen info
Shortening is not a major allergen. However, it may be derived from soy or other allergens, so checking the product label is recommended.