Also May Contain: Pure Vegetable Shortening

Pure vegetable shortening is a solid fat made from vegetable oils. It is produced by a process called hydrogenation, which converts liquid vegetable oils into a solid or semi-solid form at room temperature. This process helps to give shortening its characteristic texture and stability.

Manufacturers use vegetable shortening to provide flakiness in baked goods like pie crusts and pastries, and to create a tender texture in cookies and cakes. It is also used in frying applications and to give a creamy consistency to frostings and fillings.

In the United States, the FDA considers vegetable oils, from which shortening is made, to be generally recognized as safe (GRAS). However, the FDA determined that partially hydrogenated oils (PHOs), a type of fat often used to make shortening, are no longer GRAS as of 2018. This action effectively removed most artificial trans fats from the food supply due to concerns about their impact on heart health. Fully hydrogenated oils, which contain negligible amounts of trans fat, are still permitted. JECFA (the Joint FAO/WHO Expert Committee on Food Additives) has evaluated various fats and oils and generally considers them safe for consumption within dietary guidelines.