Vegetable Shortenings

Vegetable shortening is a solid fat made from vegetable oils, such as soybean, palm, or cottonseed oil. It is produced by processing these liquid oils to make them solid at room temperature, often through a process called interesterification, which creates a blend of fats with different melting points.

Manufacturers use vegetable shortening to provide structure, flakiness, and tenderness in baked goods like pie crusts, cookies, and cakes. It also helps extend shelf life and create a smooth texture in icings and fried foods.

Historically, many vegetable shortenings contained partially hydrogenated oils (PHOs), which were a major source of artificial trans fat. The FDA determined that PHOs are no longer generally recognized as safe (GRAS) and effectively removed them from the food supply in 2018. Modern vegetable shortenings are typically made without PHOs, thus avoiding artificial trans fat. However, vegetable shortenings are still high in saturated fat, and the Dietary Guidelines for Americans recommend limiting saturated fat intake to less than 10% of daily calories. JECFA has evaluated various fats and oils but does not specifically evaluate 'vegetable shortening' as a single additive.