Palm Oil Soy Shortening

Palm oil soy shortening is a blend of palm oil and soybean oil, often hydrogenated to create a solid or semi-solid fat. Palm oil comes from the fruit of oil palm trees, while soybean oil is extracted from soybeans. The blending and hydrogenation process modifies the oil's texture and stability for food applications.

This shortening is used to improve texture, provide tenderness, and add richness to baked goods like cookies, cakes, and pastries. It also helps extend shelf life by preventing spoilage. It is commonly found in baked goods, tortillas, and some processed snacks.

Palm oil soy shortening is generally recognized as safe (GRAS) by the FDA for use in food. Like other fats, it is calorie-dense. The hydrogenation process can create trans fats, which the FDA has determined are not GRAS for use in food, and manufacturers have largely removed them. JECFA has evaluated palm oil and its derivatives. Evidence on the health effects of saturated fats, like those in palm oil, is mixed, with some studies linking them to increased risk of heart disease while others show no significant association.