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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add dry shortening to foods to improve texture, create flakiness in baked goods, …
What it is
Dry shortening is a solid fat, typically made from vegetable oils. It is processed to be solid at room temperature, often through methods like hydrogenation or interesterification, which gives it a specific texture and stability.
Why it's used
Manufacturers add dry shortening to foods to improve texture, create flakiness in baked goods, and provide tenderness. It is commonly used in products like chips, crackers, pastries, and other baked goods.
Health notes
Dry shortening is a fat blend. 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 Generally Recognized As Safe (GRAS) as of 2018, effectively removing most artificial trans fats from the food supply. Modern shortenings are made with other fats, such as fully hydrogenated or interesterified oils, or palm oil, to achieve similar properties without artificial trans fats. The FDA regulates the fats used in shortening as food ingredients.
Allergen info
Not a major allergen. It is typically made from vegetable oils like soybean or palm oil.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.