Ingredient
Vegetable Palm Shortening
What is Vegetable Palm Shortening?
Vegetable Palm Shortening is a fat derived from the oil of palm fruits. It's often used as a substitute for butter or margarine due to its semi-solid state at room temperature, achieved through a fractionation process that separates the more solid fats from the liquid oils.
This ingredient is frequently used in baking and as a non-hydrogenated option for achieving the desired texture and taste in products like pastry and icing. Health experts are divided on palm oil's impact, as it contains both saturated and unsaturated fats, which could influence cholesterol levels differently. However, environmental concerns about palm oil production often overshadow its health considerations.
When shopping, consider that some consumers choose to avoid palm oil due to its environmental impact, which involves deforestation and habitat loss. Check for sustainable certifications if this is a concern.
Commonly found in: Baked goods, Pastry, Icing, Fried foods, Non-dairy creamer
What to watch
- Palm oil production is associated with environmental issues like deforestation.
- Contains saturated fats, which some studies link to increased cholesterol levels.
Benefits
- Non-hydrogenated alternative to traditional shortenings, avoiding trans fats.
Palm oil is generally recognized as safe (GRAS) by the FDA for use in food products.
Mixed evidence exists on the health impact of palm oil; some highlight cardiovascular risks while others note potential benefits of unsaturated fats.
Vegetable Palm Shortening is plant-derived and considered vegan, but ethical and environmental concerns may affect some vegans' choices.
Sources: GRAS Notice 829: Palm Oil · Health implications of palm oil consumption
Scout's take
Vegetable palm shortening is high in unhealthy trans fats and saturated fats, which can negatively impact heart health.
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