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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers used partially hydrogenated vegetable shortening to improve the texture, stability, and shelf life …
What it is
Partially hydrogenated vegetable shortening is a type of fat made from vegetable oils that have undergone a process called partial hydrogenation. This process changes the oil's chemical structure, making it more solid at room temperature and increasing its stability.
Why it's used
Manufacturers used partially hydrogenated vegetable shortening to improve the texture, stability, and shelf life of many processed foods. It was commonly found in baked goods like cakes, cookies, and frostings, as well as in snack foods and fried items.
Health notes
Partially hydrogenated oils (PHOs) were a major source of artificial trans fat in the diet. The FDA determined that PHOs are no longer generally recognized as safe (GRAS) for use in human food, with the compliance date for this determination being 2018. This action effectively removed most artificial trans fat from the US food supply. The World Health Organization (WHO) has called for the elimination of industrially produced trans fats globally due to their association with increased risk of heart disease.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.