Vegetable Shortening Blend

Vegetable shortening is a solid fat made from vegetable oils. It is typically made by hydrogenating liquid vegetable oils, a process that makes them more solid and stable. This process can create trans fats, though many manufacturers now use interesterification or blend oils to reduce or eliminate trans fats.

Manufacturers use vegetable shortening for its ability to create tender and flaky baked goods. It is a common ingredient in cakes, cookies, pies, and pastries, providing a smooth texture and preventing gluten development. It is also used in frostings and icings for its creamy consistency.

Vegetable shortening is generally recognized as safe (GRAS) by the FDA for use in food. The health effects depend on the type of fats present, particularly the amount of saturated and trans fats. While trans fats have been linked to negative health outcomes, many shortenings now contain little to no trans fats. JECFA and EFSA have evaluated fats and oils, including those used in shortening, and have established guidelines for their use.