Shortening is a type of fat, either vegetable or animal-based, used in baking and cooking to give finished products a crumbly and light texture. It is solidified at room temperature and has a higher melting point than butter or margarine, making it ideal for achieving flaky pastries or cookies that melt in your mouth. Often made from hydrogenated vegetable oils, it is processed to change its chemical structure and solidify it.

Nutritional Profile (per 100 grams).

• Calories Approximately 900 kcal.
• Protein Negligible.
• Fat About 100 grams, predominantly saturated and trans fats, depending on the type of shortening.
• Carbohydrates None.
• Fiber None.
• Vitamins and Minerals Minimal to none, as it is mainly composed of fats.

Industrial Production Process

• Oil Selection. The production of shortening begins with the selection of high-quality vegetable oils, such as soybean, palm, or coconut oil. The oils are chosen based on the desired characteristics in the final product, such as melting point and flavor profile.
• Hydrogenation. The selected oils are then subjected to a hydrogenation process, where liquid oil is converted into solid fat by adding hydrogen. This process increases the oil's stability, raises its melting point, and improves the texture of the final product.
• Blending. After hydrogenation, the fats may be blended with other oils or fats to achieve the desired consistency and properties. The blend is carefully controlled to ensure uniformity in the final product.
• Cooling and Crystallization. The fat blend is slowly cooled to allow crystals to form. This step is crucial for achieving the right consistency of the shortening.
• Packaging. Once the desired consistency is reached, the shortening is packaged in containers, such as jars or blocks, ready for distribution and sale. Packaging is designed to protect the product from oxidation and light.
• Quality Control. Before distribution, the shortening undergoes quality checks to ensure it meets standards for purity, consistency, and flavor.

Shortening is often chosen in the preparation of desserts and pastries for its ability to incorporate air into doughs, making the finished products exceptionally tender and crumbly. However, due to its high content of saturated and trans fats, its consumption should be limited within a balanced and healthy diet.

Considerations

Use It can be used for frying due to its high smoke point, in addition to baking and pastry making.

Alternative For a healthier choice, fats with a lower content of saturated fats and no trans fats, such as olive or coconut oil, can be considered for some recipes.

Safety

Trans Fats Many types of shortening contain trans fats, which are associated with an increased risk of heart disease. It's advisable to seek healthier alternatives or trans-fat-free shortening (1).

References_____________________________________________________________________

(1) Wojnicki FH, Charny G, Corwin RL. Binge-type behavior in rats consuming trans-fat-free shortening. Physiol Behav. 2008 Jul 5;94(4):627-9. doi: 10.1016/j.physbeh.2008.03.016. Epub 2008 Apr 1. PMID: 18499201; PMCID: PMC2663849.

Abstract. Studies from this and another laboratory involving an animal model of binge-type behavior have used vegetable shortening containing trans-fats. Due to reformulations by vegetable shortening manufacturers to remove trans-fats from their products, only trans-fat-free shortenings are now available. The goal of the present study was to assess binge-type behavior in rats with trans-fat and trans-free vegetable shortening. Trans-fat-free shortening was provided to three different groups of non-food-deprived male Sprague Dawley rats on different schedules of access: continuous access (24 h/day-7 days/week), daily access (1 h every day), and intermittent access (1 h on Mondays, Wednesdays, Fridays). Trans-fat shortening was provided to a fourth group on the intermittent access schedule. A fifth group had no shortening access (chow only). Both intermittent groups (trans-fat-free and trans-fat) consumed significantly more shortening during the 1-h period of availability than did the daily group, and there was no difference in shortening intakes between the intermittent groups. These results are identical to previous reports of binge-type behavior in rats using this model. Thus, binge-type behavior in the present behavioral model depends upon the schedule of access, not the presence of trans-fats in the shortening.

Kubant R, Poon AN, Sánchez-Hernández D, Domenichiello AF, Huot PS, Pannia E, Cho CE, Hunschede S, Bazinet RP, Anderson GH. A comparison of effects of lard and hydrogenated vegetable shortening on the development of high-fat diet-induced obesity in rats. Nutr Diabetes. 2015 Dec 14;5(12):e188. doi: 10.1038/nutd.2015.40. 

Abstract. Background: Obesity is associated with increased consumption and preference for dietary fat. Experimental models of fat-induced obesity use either lard or vegetable shortening. Yet, there are no direct comparisons of these commonly used fat sources, or the influence of their fatty acid composition, on the development of diet-induced obesity.....Conclusion: We conclude that lard-based high-fat diets accentuate the increase in weight gain and the development of obesity and insulin resistance more than hydrogenated vegetable-shortening diets. These results further point to the importance of standardizing fatty acid composition and type of fat used in determining outcomes of consuming high-fat diets.