Vegetable Oil Shortening Canola Oil

Vegetable oil shortening is a solid fat made from vegetable oils. It is typically created by hydrogenating liquid vegetable oils, a process that makes them more solid and stable. Canola oil, a common source, is extracted from the seeds of the canola plant.

Manufacturers add shortening to baked goods to improve texture, tenderness, and shelf life. Its solid form at room temperature helps create a flaky crust in pastries and a soft crumb in cakes. It is commonly found in cakes, cupcakes, cookies, and pie crusts.

Vegetable oil shortening is generally recognized as safe (GRAS) by the FDA. The hydrogenation process can create trans fats, though most artificial trans fats have been removed from the food supply since 2018. The FDA, WHO, and EFSA have evaluated fats and oils. While trans fats are linked to negative health outcomes, moderate consumption of unsaturated fats from sources like canola oil is generally considered part of a healthy diet.