Oil, industrial, soy (partially hydrogenated) and cottonseed, principal use as a tortilla shortening
Whole food · Fats and Oils
Photo: Wikipedia
This is a heavily processed, solid fat blend of partially hydrogenated soybean and cottonseed oils, engineered specifically for the commercial tortilla industry. It has a neutral, waxy flavor and a firm, shortening-like texture at room temperature, designed to create a tender, flaky crust. Nutritionally, it is a pure fat source, providing 884 calories and 100g of fat per 100g, with no protein, carbohydrates, or fiber.
Calorie split: 0% protein · 0% carbs · 100% fat
↓ Full nutrition💚 Why it's loved
Food manufacturers and commercial bakers love it for its consistent performance and ability to produce a reliably tender, non-greasy tortilla or pastry. Its stability and low cost make it a workhorse ingredient for high-volume production.
⚠️ Watch-outs & how to enjoy it better
This oil is a significant source of industrial trans fats, which are linked to increased risk of heart disease and should be consumed sparingly. To counteract, limit consumption of commercially produced tortillas and pastries made with it, and prioritize homemade versions using healthier fats like olive oil or avocado oil. For those concerned about saturated fat, pair such foods with fiber-rich vegetables and lean protein to balance the meal.
Key benefits
- Provides a very high, stable smoke point for frying.
- Creates a distinctively tender, flaky texture in baked goods and tortillas.
- Has a long shelf life and resists rancidity better than many liquid oils.
- Cost-effective for large-scale commercial food production.
- Delivers a neutral flavor that doesn't overpower other ingredients.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The partial hydrogenation process that creates this oil was once hailed as a miracle for food preservation but is now largely phased out in many countries due to health regulations targeting trans fats.
Full nutrition (USDA data · scales with serving)
| Water | 0.00 g |
| Energy | 884 kcal |
| Energy | 3699 kj |
| Protein | 0.00 g |
| Total lipid (fat) | 100 g |
| Ash | 0.00 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 0.00 mg |
| Iron, Fe | 0.00 mg |
| Magnesium, Mg | 0.00 mg |
| Phosphorus, P | 0.00 mg |
| Potassium, K | 0.00 mg |
| Sodium, Na | 0.00 mg |
| Zinc, Zn | 0.00 mg |
| Copper, Cu | 0.00 mg |
| Selenium, Se | 0.00 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.00 mg |
| Riboflavin | 0.00 mg |
| Niacin | 0.00 mg |
| Pantothenic acid | 0.00 mg |
| Vitamin B-6 | 0.00 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Choline, total | 0.20 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 12.1 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 24.7 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 25.9 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.04 g |
| SFA 14:0 | 0.17 g |
| SFA 15:0 | 0.04 g |
| SFA 16:0 | 13.0 g |
| SFA 17:0 | 0.13 g |
| SFA 18:0 | 11.8 g |
| SFA 20:0 | 0.35 g |
| SFA 22:0 | 0.36 g |
| Fatty acids, total monounsaturated | 59.1 g |
| MUFA 16:1 | 0.08 g |
| MUFA 16:1 c | 0.08 g |
| MUFA 18:1 | 59.0 g |
| MUFA 18:1 c | 31.7 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 10.3 g |
| PUFA 18:2 | 9.6 g |
| PUFA 18:2 n-6 c,c | 6.6 g |
| PUFA 18:2 i | 3.0 g |
| PUFA 18:3 | 0.16 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.16 g |
| PUFA 18:3i | 0.53 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 30.8 g |
| Fatty acids, total trans-monoenoic | 27.3 g |
| TFA 18:1 t | 27.3 g |
| Fatty acids, total trans-polyenoic | 3.5 g |
| Cholesterol | 0.00 mg |
| Phytosterols | 152 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.00 g |
| Threonine | 0.00 g |
| Isoleucine | 0.00 g |
| Leucine | 0.00 g |
| Lysine | 0.00 g |
| Methionine | 0.00 g |
| Cystine | 0.00 g |
| Phenylalanine | 0.00 g |
| Tyrosine | 0.00 g |
| Valine | 0.00 g |
| Arginine | 0.00 g |
| Histidine | 0.00 g |
| Alanine | 0.00 g |
| Aspartic acid | 0.00 g |
| Glutamic acid | 0.00 g |
| Glycine | 0.00 g |
| Proline | 0.00 g |
| Serine | 0.00 g |
FAQ
What is the difference between this and regular vegetable oil?
This is a solid, partially hydrogenated fat blend, whereas regular vegetable oil is typically a liquid, unhydrogenated oil. The hydrogenation process changes the oil's physical properties, making it more stable and solid at room temperature.
Is this oil still used in food today?
While its use has declined significantly due to trans fat regulations, it may still be found in some commercial tortillas, pastries, and fried foods, especially in regions with less stringent regulations.
What is the main health concern with this oil?
The primary concern is its content of industrial trans fats, which are strongly associated with an increased risk of cardiovascular disease. Health organizations recommend minimizing or avoiding trans fats in the diet.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 8.84 kcal/g · 0% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.