Ingredient
Shortening
What is Shortening?
Shortening is a type of fat used in cooking and baking, traditionally made by hydrogenating vegetable oils to remain solid at room temperature. It was developed to replace lard and butter and improve the texture and shelf-life of baked goods.
Shortening is used for its high stability and ability to create a crumbly texture in pastries. Health concerns have emerged due to its trans fat content, which has been linked to negative cardiovascular effects. Many modern shortenings have been reformulated to contain little or no trans fat.
When reading labels, note that shortening might be listed as hydrogenated or partially hydrogenated oils, primarily derived from processed vegetable oils.
Commonly found in: Cookies, Pie Crusts, Pastries, Fried Foods, Bread Products
What to watch
- High intake of trans fats from certain shortenings is associated with increased heart disease risk.
Benefits
- Provides a desirable flaky texture in baked goods.
- Enhances the shelf-life of products due to its stability.
The FDA requires trans fats to be listed on nutrition labels and has revoked GRAS status for partially hydrogenated oils.
Studies show mixed findings; while traditional shortening contains harmful trans fats, newer formulations with less trans fat present lower health risks.
Shortening is typically plant-based and generally considered suitable for vegans unless labeled as containing animal fats.
Sources: Trans Fat · Dietary Fats: Total Fat and Fatty Acids
Scout's take
Shortening is a type of fat that is solid at room temperature, often containing trans fats. It is used to improve texture and shelf life in baked goods. Trans fats are associated with increased risk of heart disease.
The case against
Linked to increased risk of heart disease and inflammation.
from the analysis of girl scouts peanut butter pattiesFound in 1 product
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