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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use vegetable shortening to improve the texture and shelf life of baked goods. …
What it is
Vegetable shortening is a solid fat made from vegetable oils. The oils are typically hydrogenated, a process that makes them more solid at room temperature. Common sources include soybean, cottonseed, and canola oils.
Why it's used
Manufacturers use vegetable shortening to improve the texture and shelf life of baked goods. It makes products tender and flaky, and helps them stay fresh longer. It is commonly found in cookies, cakes, pastries, and pie crusts.
Health notes
Vegetable shortening is generally recognized as safe (GRAS) by the FDA for use in food. It is primarily composed of fat, and like all fats, it is calorie-dense. Excessive intake of saturated and trans fats, which can be present in some shortenings, is linked to an increased risk of heart disease. JECFA and EFSA have evaluated fats and oils, including those used in shortening, and have established guidelines for their use.
Allergen info
Vegetable shortening is not a major allergen. It does not contain gluten unless specifically added.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.