Shortening Interesterified Soybean Oil

Shortening interesterified soybean oil is a type of fat made from soybean oil that has been processed to change its structure. The interesterification process rearranges the fatty acids within the oil, which alters its melting properties and texture. This process creates a solid or semi-solid fat suitable for various food applications.

Manufacturers use this shortening to provide desirable texture, mouthfeel, and stability in foods. It is often used in baked goods like cookies and biscuits, as well as in prepared wraps, burritos, and frozen breakfast items. It serves as a replacement for partially hydrogenated oils, helping to achieve similar functional properties without creating artificial trans fats.

Soybean oil is generally recognized as safe (GRAS) by the FDA. Interesterified fats are widely used as alternatives to partially hydrogenated oils, which were a significant source of artificial trans fats. The FDA determined that partially hydrogenated oils are no longer GRAS as of 2018, effectively removing most artificial trans fats from the food supply. Interesterified soybean oil does not contain artificial trans fats. As a fat, it contributes to the caloric content of food. JECFA has evaluated interesterified fats and considers them safe for consumption.