Palm Soy Shortening
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What it is
Palm soy shortening is a blend of palm oil and soybean oil, often hydrogenated to create a solid fat at room temperature. This blend aims to combine the desirable properties of both oils, such as texture and stability, for use in baking. The processing can alter the fatty acid profile of the oils.
Why it's used
Manufacturers use palm soy shortening as a fat source in baked goods to provide structure, tenderness, and a desirable mouthfeel. It contributes to leavening by trapping air during creaming with sugar and helps create a flaky texture in products like cakes, cookies, and pastries.
Health notes
Palm soy shortening is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of fat, including saturated and unsaturated fatty acids, depending on processing. Regulatory bodies like JECFA have evaluated fats and oils, but specific evaluations of this blend are not always detailed. Concerns about saturated fat intake and the environmental impact of palm oil production are sometimes raised in public discussion.
Allergen info
Soybean oil is derived from soy, which is one of the 9 FDA major allergens. Therefore, shortening made with soybean oil is considered to contain a major allergen.