Shortening

Shortening is a type of fat that is solid at room temperature, commonly used in baking. It can be made from animal fats like lard or, more commonly today, from vegetable oils that have undergone a process called hydrogenation.

Manufacturers add shortening to baked goods like cakes, cookies, and pastries to create a tender texture and flakiness. It also helps prevent gluten development, resulting in a softer product, and can extend shelf life.

Shortening is a source of dietary fat, including saturated fat. The Dietary Guidelines for Americans (2025-2030) recommend limiting saturated fat intake to less than 10% of daily calories. Historically, many shortenings contained partially hydrogenated oils (PHOs), which were the primary source of artificial trans fats. The FDA determined that PHOs are no longer generally recognized as safe (GRAS) since 2018, which has largely removed artificial trans fats from the US food supply. Shortenings made from fully hydrogenated oils do not contain artificial trans fats.