Soy Shortening

Soy shortening is a solid fat made from soybean oil. It is produced by a process called hydrogenation, which makes the oil more stable and solid at room temperature. This process can create trans fats, though many manufacturers now use interesterification or use naturally solid soybean oil fractions to reduce or eliminate trans fats.

Manufacturers use soy shortening for its ability to create tender textures in baked goods and to provide a smooth mouthfeel. It is a common ingredient in cookies, cakes, pastries, and fried foods, helping to prevent sticking and improve shelf life.

Soy shortening is generally recognized as safe (GRAS) by the FDA for use in food. Concerns have been raised about the potential health effects of trans fats, which can be present in some hydrogenated soy shortenings. Regulatory bodies like the WHO and EFSA have evaluated fats and oils, including those containing trans fats, and recommended limiting their intake. However, the health effects of soy shortening at typical consumption levels are still a subject of ongoing research and discussion.