Pure Vegetable Shortening

Pure vegetable shortening is a solid fat made from vegetable oils, such as soybean, cottonseed, or palm oil. The oils are hydrogenated, a process that adds hydrogen to make them more solid at room temperature. This process also makes them more stable and less likely to go rancid.

Manufacturers use vegetable shortening for its ability to create tender and flaky baked goods. It helps prevent gluten development, resulting in a softer texture. It is commonly found in cookies, cakes, pastries, pie crusts, and fried foods.

Vegetable shortening is generally recognized as safe (GRAS) by the FDA for use in food. It is primarily composed of fat, and like all fats, it is calorie-dense. While hydrogenation can create trans fats, modern manufacturing processes have significantly reduced or eliminated trans fats in most shortenings. JECFA and EFSA have evaluated fats and oils, including hydrogenated vegetable oils, and established guidelines for their use.