Emulsified Vegetable Shortening

Emulsified vegetable shortening is a solid fat made from vegetable oils, often soybean or palm oil. The oils are typically hydrogenated to make them more solid and stable, and then an emulsifier like soy lecithin is added. This process creates a smooth, pliable fat that is easy to work with in baking.

Manufacturers add emulsified vegetable shortening to baked goods to improve texture, tenderness, and shelf life. Its solid form at room temperature helps create flaky layers in pastries and a soft crumb in cakes. It is commonly found in cakes, cupcakes, croissants, sweet rolls, muffins, and other pastries.

Emulsified vegetable shortening is generally recognized as safe (GRAS) by the FDA when used as intended. It is a source of fat, and like all fats, should be consumed in moderation as part of a balanced diet. The hydrogenation process used to solidify vegetable oils can create trans fats, although most artificial trans fats have been removed from the U.S. food supply since 2018. JECFA and EFSA have evaluated fats and oils, but specific evaluations for emulsified vegetable shortening are not publicly detailed.