Vegetable Fat And Oil Shortening

Vegetable fat and oil shortening is a solid fat made from vegetable oils, such as soybean, palm, or canola oil. It is produced by processing liquid vegetable oils to make them solid at room temperature, typically through full hydrogenation or interesterification, which changes the oil's texture and stability.

Manufacturers add shortening to baked goods like cookies, biscuits, and pastries to create a tender, flaky texture and improve shelf life. It helps prevent gluten development in doughs, resulting in a softer product, and contributes to a rich mouthfeel.

Historically, some vegetable shortenings contained partially hydrogenated oils (PHOs), which were a major source of artificial trans fats. The FDA determined that PHOs are no longer generally recognized as safe (GRAS) for use in human food, effectively removing most artificial trans fats from the US food supply by 2018, due to their link to increased risk of heart disease. Modern vegetable shortening is typically made using processes like full hydrogenation or interesterification, which do not create artificial trans fats. JECFA has advised on minimizing the intake of trans fats.