Shortenings

Shortening is a type of fat that is solid at room temperature. It is typically made from vegetable oils, such as soybean or palm oil, through a process called hydrogenation, which makes the oil more solid and stable.

Manufacturers add shortening to baked goods like cookies, crackers, and pie crusts to create a tender, flaky texture. It helps prevent gluten development in doughs, resulting in a softer product and also contributes to mouthfeel.

Shortenings are fats, and their health implications largely depend on their composition, particularly the presence of artificial trans fats. Historically, many shortenings contained partially hydrogenated oils (PHOs), which were a major source of artificial trans fats. The U.S. Food and Drug Administration (FDA) determined in 2015 that PHOs are no longer 'Generally Recognized As Safe' (GRAS) for use in food, and their use was largely phased out by 2018, effectively removing most artificial trans fats from the food supply. The FDA's action was based on scientific evidence linking artificial trans fat consumption to increased risk of heart disease. Modern shortenings are often formulated to be trans-fat-free, using interesterified fats or fully hydrogenated oils.