Nonhydrogenated Palm Shortening

Nonhydrogenated palm shortening is a solid fat made from palm oil. Palm oil comes from the fruit of oil palm trees. The oil is processed and often fractionated to create a solid fat with a neutral flavor and high smoke point, suitable for baking.

Manufacturers use nonhydrogenated palm shortening as a fat in baked goods like cookies and pastries. It provides structure, tenderness, and a desirable mouthfeel. Its solid state at room temperature makes it a good substitute for butter or other shortenings in recipes.

Nonhydrogenated palm shortening is generally recognized as safe (GRAS) by the FDA for use in food. It is primarily saturated fat, and the Dietary Guidelines for Americans recommend limiting saturated fat intake to less than 10% of daily calories. While palm oil contains some beneficial compounds, excessive intake of saturated fat is linked to increased risk of heart disease. JECFA and EFSA have evaluated palm oil and its derivatives.