Cottonseed Palm Shortening

Cottonseed palm shortening is a type of solid fat used in baking and cooking. It is made by blending oils from cottonseed and palm fruit, which are then processed to create a solid or semi-solid consistency at room temperature.

Manufacturers use cottonseed palm shortening to provide texture, flakiness, and tenderness to baked goods. It helps create a desirable mouthfeel in products like cookies, crackers, and biscuits, and is also used in frying.

Cottonseed oil and palm oil are generally recognized as safe (GRAS) by the FDA for use in food. Shortening is a source of dietary fat, including saturated fat. The 2025-2030 Dietary Guidelines for Americans recommend limiting saturated fat intake to less than 10% of daily calories. Historically, many shortenings contained partially hydrogenated oils (PHOs), which were a major source of artificial trans fats, but PHOs are no longer considered GRAS by the FDA since 2018. Therefore, most shortenings available today do not contain artificial trans fats. JECFA has evaluated many fats and oils, but shortening itself is a blend rather than a single additive with a specific ADI.