Blend Of Vegetable Oil Shortening

Vegetable oil shortening is a solid fat made from various vegetable oils, such as soybean, palm, or cottonseed oil. It is processed to have a solid or semi-solid texture at room temperature. Modern shortenings are often made through full hydrogenation or interesterification to avoid trans fats.

Manufacturers use shortening to create flaky textures in baked goods like biscuits and pie crusts, and to add tenderness to cookies. It also helps extend the shelf life of products and provides a smooth mouthfeel.

Vegetable oil shortening, when made from commonly consumed vegetable oils, is generally recognized as safe (GRAS) by the FDA. Historically, many shortenings contained partially hydrogenated oils (PHOs), which were a major source of artificial trans fats. The FDA determined that PHOs are no longer GRAS as of 2018, which has removed most artificial trans fats from the food supply. Current vegetable oil shortenings are typically made without PHOs, using processes like full hydrogenation or interesterification. JECFA and EFSA evaluate individual vegetable oils as food ingredients; shortening itself is a food product rather than a food additive with a specific evaluation.