Hydrogenated Palm Oil Shortening

Hydrogenated palm oil shortening is a solid fat made from palm oil that has undergone a process called hydrogenation. This process adds hydrogen atoms to the oil, changing its chemical structure and making it solid at room temperature. Shortening is a type of fat used to give baked goods a tender, crumbly texture.

Manufacturers use hydrogenated palm oil shortening in foods for its solid texture, stability, and ability to create desirable mouthfeel. It is often found in baked goods like cakes, cookies, and pastries, as well as in some snack foods and processed items. It helps improve the shelf life and texture of these products.

Palm oil is generally recognized as safe (GRAS) by the FDA. The process of hydrogenation can create trans fats. However, the FDA revoked the GRAS status for partially hydrogenated oils (PHOs) in 2018, which were the main source of artificial trans fats in the food supply, effectively removing most artificial trans fats from US foods. Fully hydrogenated oils, which are distinct from PHOs, do not contain artificial trans fats and are considered safe. Palm oil, whether hydrogenated or not, is high in saturated fat, and the Dietary Guidelines for Americans (2025-2030) recommend keeping saturated fat intake under 10% of daily calories. JECFA has evaluated palm oil.