Ingredient

Oil Shortening

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Source
Not animal-derived
Allergen
No
Role in food
Shortening is used in baking to make doughs tender and flaky, and to prevent …

What it is

Oil shortening is a solid fat, typically made from vegetable oils like soybean, palm, or canola. It is processed to be solid at room temperature, often through hydrogenation, which changes the oil's structure. This gives it a smooth, creamy texture.

Why it's used

Shortening is used in baking to make doughs tender and flaky, and to prevent sticking. It's also used in frying to create a crisp texture. You can find it in cookies, cakes, pastries, and fried foods.

Health notes

In the U.S., oil shortening is generally recognized as safe (GRAS) by the FDA when used as intended. It is a source of fat and calories. Some shortenings may contain trans fats, which the FDA has determined are not GRAS for use in food. JECFA and EFSA have evaluated fats and oils, including those used in shortening, and have established acceptable daily intakes for certain components.

Allergen info

Shortening is not typically derived from one of the 9 FDA major allergens. However, some shortenings may be made with soybean oil, which is a major allergen. Check product labels for specific ingredients.

Products containing Oil Shortening

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.