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Shortening Flakes

Moderate concern

Modern shortening flakes are typically fully hydrogenated or interesterified to avoid trans fats since the FDA's 2018 PHO determination, but remain high in saturated fat. Historical formulations with PHOs are no longer permitted.

Found in

56 products

What it is

Solidified vegetable or animal fat (often partially or fully hydrogenated) formed into flakes for handling and incorporation into doughs

Lamination, flakiness, and structure in pastries and baked goods

Why it's flagged

saturated fat
potential PHO content in legacy formulations

What regulators actually say

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Regulatory status

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