Shortening And Margarine Blend

Shortening and margarine blend is a mixture of two fat products: shortening and margarine. Shortening is a solid fat, often made from vegetable oils that have been processed to be solid at room temperature, or from animal fats. Margarine is an emulsion of vegetable oils, water, and sometimes milk solids, churned to a semi-solid consistency.

This blend is used in food manufacturing to provide texture, moisture, and flavor to products. It is commonly found in baked goods like tortillas, pastries, and cookies, as well as in other processed foods. Its properties contribute to flakiness in baked goods and a smooth texture.

Shortening and margarine blends are generally recognized as food ingredients, not additives. Partially hydrogenated oils (PHOs), which were once common in these products and a source of artificial trans fats, are no longer generally recognized as safe (GRAS) by the FDA since 2018, effectively removing most artificial trans fat from the food supply. Modern blends are typically made with non-hydrogenated or fully hydrogenated oils. However, these blends can still be sources of saturated fat, for which the Dietary Guidelines for Americans recommend consumption under 10% of daily calories.