Transfat-free Soy Shortening

Soy shortening is a vegetable shortening made from soybean oil. It is processed to be solid at room temperature, often through hydrogenation or interesterification, to replace animal fats like lard. This process can remove or reduce trans fats.

Manufacturers add soy shortening for its ability to create tender textures and a flaky mouthfeel in baked goods. It also helps extend shelf life by preventing spoilage. It is commonly found in cookies, cakes, pastries, and pie crusts.

Soy shortening is generally recognized as safe (GRAS) by the FDA. Partially hydrogenated oils (PHOs), which were a common source of trans fats, are no longer considered GRAS by the FDA, leading to a significant reduction in artificial trans fats in many products. While soy itself is a major allergen, the oil is typically highly refined and may not contain sufficient allergenic protein to cause reactions in most people with soy allergies. However, individuals with severe soy allergies should consult their doctor.