Ingredient
Vegetable, Palm And Palm Kernel Oil Shortening
What is Vegetable, Palm And Palm Kernel Oil Shortening?
Vegetable, palm, and palm kernel oil shortening is a blend commonly used in baking and cooking to achieve a flaky texture. It is made by refining and hydrogenating oils derived from palm trees, which solidifies the oil at room temperature.
This type of shortening is favored for its ability to provide a desirable texture in baked goods and for its long shelf life. However, palm oil and its derivatives are high in saturated fats, which are associated with increased cholesterol levels and heart disease risk. Environmental concerns are also prominent, as the production of palm oil is linked to deforestation and habitat destruction.
When you see vegetable, palm, and palm kernel oil shortening on a label, consider the potential environmental impacts and seek sustainably sourced options when available.
Commonly found in: Baked goods, Pastries, Fried foods, Cookies, Cake frosting, Pie crusts
What to watch
- High in saturated fats, which can increase cholesterol levels.
- Linked to deforestation and environmental concerns during production.
Benefits
- Provides a desirable flaky texture in baked goods.
The FDA generally recognizes palm oil derivatives as safe (GRAS) for consumption.
Studies show high saturated fat content can be a health risk, but the overall impact may depend on individual diet.
Vegetable, palm, and palm kernel oil shortening is plant-derived and suitable for a vegan diet.
Sources: Generally Recognized as Safe (GRAS) · Palm Oil: Health Benefits, Nutrition and Risks
Scout's take
Palm oil and palm kernel oil are high in saturated fats and often criticized for their environmental impact. They are highly processed and can contribute to heart disease when consumed in excess. The refining process removes beneficial nutrients.
The case against
High saturated fat content may increase the risk of heart disease.
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