Non-Hydrogenated Shortening
Non-hydrogenated shortenings replace partially hydrogenated oils, which the FDA in 2015 determined are no longer GRAS due to their cardiovascular risk from industrial trans fat. Non-hydrogenated shortenings achieve solid fat functionality through palm-fat fractions or interesterification rather than partial hydrogenation, so they contain little to no industrial trans fat.
What it is
A solid or semi-solid vegetable fat made from naturally solid fats (such as palm oil/palm fraction, coconut oil) and/or interesterified blends, formulated to behave like traditional shortening but without partial hydrogenation, so it contains essentially no industrially produced trans fats.
Solid fat for baking and frying; provides flakiness in pastries, structure in cookies, aeration in cakes, and a stable fat phase in icings and fillings — replacing partially hydrogenated shortenings.
Why it's flagged
- high in saturated fat
- palm-based shortenings are associated with environmental sustainability concerns (not a health concern per se)
What regulators actually say
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Regulatory status
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