Ingredient

Dry Vegetable Shortening

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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use dry vegetable shortening as a fat source in baked goods and other …

What it is

Dry vegetable shortening is a solid fat made from vegetable oils. The oils are typically hydrogenated, a process that adds hydrogen to make them more solid at room temperature. This makes them stable and easy to work with in baking and cooking.

Why it's used

Manufacturers use dry vegetable shortening as a fat source in baked goods and other processed foods. It helps create a tender texture in pastries, cookies, and cakes. It can also be used to improve mouthfeel and stability in products like sauces and frostings.

Health notes

In the U.S., vegetable shortening is generally recognized as safe (GRAS) by the FDA when used as intended. It is a source of fat and calories. Regulatory bodies like JECFA and EFSA have evaluated fats and oils, but specific evaluations for 'dry vegetable shortening' as a distinct category may vary. Typical consumption of fats should align with general dietary guidelines.

Allergen info

Dry vegetable shortening is not typically derived from major allergens. However, depending on the specific vegetable oil used (e.g., soy oil), it may be a concern for individuals with severe allergies. It does not contain gluten.

Products containing Dry Vegetable Shortening

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.