Palm Cottonseed Canola Oil Shortening

Palm oil is a vegetable oil derived from the fruit of oil palms. Cottonseed oil comes from the seeds of cotton plants. Canola oil is made from the seeds of the canola plant, a cultivar of rapeseed. These oils are often processed and blended to create shortening, a solid fat used in baking.

Shortening provides a tender texture and moist crumb in baked goods like cookies and cakes. It also helps prevent sticking and can improve shelf life. Manufacturers use it in a wide variety of baked items, including cookies, biscuits, and pastries.

Palm oil, cottonseed oil, and canola oil are generally recognized as safe (GRAS) by the FDA for use in food. These oils are sources of fat, including saturated and unsaturated fats. Regulatory bodies like JECFA and EFSA have evaluated fats and oils, but specific numeric limits for these individual oils are not typically set for general consumption. Evidence on the health effects of different types of dietary fats is ongoing and complex.