Each Of: Vegetable Shortening

Vegetable shortening is a solid fat made from vegetable oils. It is typically produced by hydrogenating liquid vegetable oils, a process that makes them more solid and stable. This process can create trans fats, though many shortenings are now made without hydrogenation or with processes that minimize trans fat formation.

Shortening is used in baking to create tender textures in pies, cookies, and cakes. It helps prevent gluten development and adds moisture. It is also used in frying and other cooking applications where a solid fat is needed.

In the US, vegetable shortening is generally recognized as safe (GRAS) by the FDA when used as intended. Some shortenings may contain trans fats, which the FDA recommends limiting in the diet due to potential negative health effects. JECFA has evaluated fats and oils, including hydrogenated vegetable oils, and established acceptable daily intakes. Evidence on the health effects of different types of vegetable shortenings is ongoing.