Hydrogenated Vegetable Shortening

Hydrogenated vegetable shortening is a solid fat made from liquid vegetable oils through a process called hydrogenation. This process adds hydrogen atoms to unsaturated fatty acids, changing the oil's texture from liquid to solid or semi-solid at room temperature. It is often used to provide structure and texture to baked goods.

Manufacturers use hydrogenated vegetable shortening in foods to improve texture, extend shelf life, and provide a flaky or tender consistency. It is commonly found in baked goods like pie crusts, cookies, cakes, and snack cakes, as well as in some fried foods for its stability.

The hydrogenation process can create trans fats, which have been linked to an increased risk of heart disease. Partially hydrogenated oils (PHOs), a common form of hydrogenated vegetable shortening that contains significant amounts of artificial trans fat, are no longer generally recognized as safe (GRAS) by the FDA since 2018. This action effectively removed most artificial trans fats from the US food supply. Fully hydrogenated oils, which contain very little trans fat, are still permitted. Both the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated trans fatty acids and their health effects.