Colored Icing Also Contains- Shortening

Shortening is a solid fat used in food preparation, primarily in baking. It is typically made from vegetable oils, such as soybean or palm oil, that have been processed to become solid at room temperature. Historically, this involved partial hydrogenation, but modern shortenings often use full hydrogenation or interesterification to achieve the desired texture.

Manufacturers add shortening to baked goods like cakes, cookies, and pie crusts to provide tenderness, flakiness, and a desirable texture. It helps prevent gluten development, resulting in a softer product, and contributes to the structure and mouthfeel of icings and fillings.

The FDA determined that partially hydrogenated oils (PHOs), a major source of artificial trans fat, are no longer generally recognized as safe (GRAS) as of 2018. This means most artificial trans fats have been removed from the food supply. Modern shortenings are formulated to be trans fat-free. Like other fats, shortening is calorie-dense, and some types can be high in saturated fat; the Dietary Guidelines for Americans (2025-2030) recommend limiting saturated fat intake to less than 10% of daily calories. JECFA has evaluated various fats and oils, but shortening as a general category is not typically assigned an ADI.