Vegetable Oil Shortening

Vegetable oil shortening is a solid fat at room temperature, typically made from plant-based oils like soybean, palm, or cottonseed oil. It is processed to achieve a semi-solid consistency, often through hydrogenation or interesterification.

Manufacturers use shortening to create flaky textures in baked goods like pies and biscuits, and to add tenderness to cookies and cakes. It also helps extend the shelf life of products and provides a smooth mouthfeel.

Historically, much of the vegetable oil shortening contained partially hydrogenated oils (PHOs), which were a primary source of artificial trans fats. The FDA determined in 2015 that PHOs were no longer Generally Recognized As Safe (GRAS), and their use in most foods was phased out by 2018. Modern vegetable shortening is formulated to be free of artificial trans fats. Like other fats, it contributes calories and can be high in saturated fat, which the 2025-2030 Dietary Guidelines for Americans recommend limiting to less than 10% of daily calories.