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Canola Oil Shortening
Canola Oil Shortening
Low concern
Modern canola shortenings are typically interesterified rather than partially hydrogenated, avoiding industrial trans fats. Mostly unsaturated fat profile.
Found in
38 products
What it is
A solid or semi-solid fat product made from canola (rapeseed) oil, typically through interesterification or blending with hard fractions to achieve plasticity.
Solid fat; provides structure, tenderness, and shelf stability in baked goods and frying applications.
Why it's flagged
- Solid fat — provides saturated fat
- Older formulations may use partial hydrogenation; check for PHO disclosure
What regulators actually say
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Regulatory status
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