Palm And Canola Oil Shortening

Palm and canola oil shortening is a solid fat made from a blend of palm oil and canola oil. Shortening is specifically formulated to be solid at room temperature, providing specific textural properties in baked goods. It is produced by processing these vegetable oils.

Manufacturers use shortening in baked goods like cakes, cookies, and pie crusts to create a tender, flaky, or crumbly texture. It helps prevent gluten development, resulting in a softer product, and can also contribute to a smooth mouthfeel in frostings.

Palm oil is naturally high in saturated fat, while canola oil is low in saturated fat. The FDA considers both palm oil and canola oil to be Generally Recognized As Safe (GRAS) for their intended uses. The Dietary Guidelines for Americans (2025-2030) recommend limiting saturated fat intake to less than 10% of daily calories. Historically, shortening was often made from partially hydrogenated oils (PHOs), which were a major source of artificial trans fats, but the FDA determined that PHOs are no longer Generally Recognized As Safe (GRAS) as of 2018, effectively removing most artificial trans fats from the food supply.