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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use shortening as a fat in baked goods to provide tenderness and a …
What it is
Palm canola shortening is a type of fat made from a blend of palm oil and canola oil. The oils are typically refined, bleached, and deodorized. They may also be hydrogenated to create a solid or semi-solid texture.
Why it's used
Manufacturers use shortening as a fat in baked goods to provide tenderness and a desirable texture. It helps create a flaky crust in pies and a soft crumb in cakes and cookies. It is commonly found in cookies, biscuits, cakes, and pastries.
Health notes
Shortening is generally recognized as safe (GRAS) by the FDA when used as intended. It is a source of fat and calories. The U.S. National Academies have established upper intake levels for total fat. JECFA and EFSA have evaluated fats and oils, including those used in shortening. Evidence on the health effects of different types of fats is ongoing and complex.
Allergen info
Palm canola shortening is not derived from any of the 9 major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.