Soybean Shortening

Soybean shortening is a solid fat made from soybean oil. The oil is hydrogenated, a process that adds hydrogen to make it more solid at room temperature. It is often used as a substitute for butter or lard.

Manufacturers use soybean shortening for its ability to create tender textures in baked goods and to prevent sticking. It is commonly found in cakes, cookies, pastries, and fried foods.

Soybean shortening is generally recognized as safe (GRAS) by the FDA. It is a source of fat, and like all fats, it is calorie-dense. While hydrogenation can create trans fats, modern processing methods aim to minimize their formation. JECFA has evaluated soybean oil and its derivatives.