Trans Fat Free Shortening

Shortening is a solid fat used in baking. It is typically made from vegetable oils that have undergone a process called hydrogenation, which makes them more solid at room temperature. 'Trans fat free' shortening indicates that the manufacturing process has been modified to significantly reduce or eliminate trans fats, often by using different oils or interesterification.

Manufacturers use shortening to create tender and flaky baked goods. Its solid structure helps create air pockets during mixing and baking, leading to a lighter texture. It is commonly found in biscuits, cookies, cakes, and pastries.

Shortening is generally recognized as safe (GRAS) by the FDA for use in food. The FDA has also established regulations for its use as a food additive. While trans fats, which were historically present in some shortenings, have been linked to negative health outcomes, 'trans fat free' versions aim to mitigate these concerns. International bodies like JECFA and EFSA have evaluated fats and oils, but specific evaluations for 'trans fat free shortening' may vary.