Shortening, confectionery, fractionated palm
Whole food · Fats and Oils
Photo: Wikipedia
Fractionated palm shortening is a highly refined, solid fat derived from palm oil, prized for its clean, neutral flavor and exceptionally smooth, creamy texture. It remains stable at high temperatures and creates a light, flaky consistency in baked goods. Nutritionally, it is 100% fat, providing a dense source of energy with no protein, carbohydrates, or fiber.
Calorie split: 0% protein · 0% carbs · 100% fat
↓ Full nutrition💚 Why it's loved
Bakers and confectioners love it for its unparalleled ability to create a perfectly flaky pie crust or a light, airy cake crumb without adding any competing flavor. Its versatility in both sweet and savory applications makes it a reliable workhorse in professional kitchens.
⚠️ Watch-outs & how to enjoy it better
As a highly saturated fat, it should be consumed in moderation, and those monitoring heart health may wish to limit intake. To counteract this, use it sparingly as part of a recipe where it's blended with other fats, or pair dishes containing it with fiber-rich sides like vegetables or whole grains to promote satiety.
Key benefits
- High smoke point for stable frying and sautéing
- Creates a light, tender, and flaky texture in pastries
- Neutral flavor does not overpower other ingredients
- Long shelf life due to low susceptibility to oxidation
- Solid at room temperature, ideal for creaming in baking
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Fractionation is a physical process that separates palm oil into different melting points; the 'stearin' fraction becomes this solid shortening, while the liquid 'olein' becomes palm cooking oil.
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 |
| 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 |
| 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 |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Vitamin E (alpha-tocopherol) | 19.0 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 65.5 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 | 1.1 g |
| SFA 14:0 | 0.90 g |
| SFA 16:0 | 36.0 g |
| SFA 18:0 | 26.2 g |
| Fatty acids, total monounsaturated | 29.6 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 29.3 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.50 g |
| PUFA 18:2 | 0.50 g |
| PUFA 18:3 | 0.00 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 |
| Cholesterol | 0.00 mg |
| Phytosterols | 49.0 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
How is fractionated palm shortening different from regular vegetable oil?
Fractionated palm shortening is a solid fat at room temperature due to its higher saturated fat content, while regular vegetable oils (like soybean or canola) are liquid. This solid state is crucial for creating flaky textures in baking.
Is it the same as hydrogenated shortening?
No. Fractionation is a physical separation process, not chemical hydrogenation. Fractionated palm shortening does not contain trans fats from partial hydrogenation, though it is still high in saturated fat.
Can I substitute it for butter in recipes?
Yes, in many baking recipes, but the result will differ. Butter contains water and milk solids, which contribute to flavor and browning. Shortening will yield a more tender, flaky result but with a neutral taste and no buttery flavor.
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.