Shortening frying (heavy duty), palm (hydrogenated)
Whole food · Fats and Oils
Photo: Wikipedia
This is a solid, hydrogenated palm oil product designed for heavy-duty, high-temperature frying. It has a neutral taste and a smooth, waxy texture that becomes a crisp, non-greasy coating when used for deep-frying. Nutritionally, it is a dense source of pure fat, providing 884 kcal per 100g with no protein, carbs, or fiber.
Calorie split: 0% protein · 0% carbs · 100% fat
↓ Full nutrition💚 Why it's loved
Chefs and food manufacturers love it for its reliability and consistency; it delivers a perfectly crisp, golden exterior on fried foods without absorbing excess oil. Its neutral profile makes it a blank canvas for any cuisine's flavors.
⚠️ Watch-outs & how to enjoy it better
It is a source of saturated fat and may contain trans fats from hydrogenation, which are linked to heart health concerns. For mindful eating, use sparingly, balance meals with lean proteins and vegetables, and consider air-frying as a lower-fat alternative for home cooking.
Key benefits
- High smoke point for stable, high-heat frying
- Creates a crisp, non-greasy texture in fried foods
- Neutral flavor doesn't overpower other ingredients
- Long shelf life and solid at room temperature
- Cost-effective for commercial deep-frying
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The hydrogenation process turns liquid palm oil into a solid by adding hydrogen to its chemical structure, which was once celebrated as a 'modern miracle' for creating shelf-stable, solid fats like margarine.
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 | 47.5 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 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 40.6 g |
| SFA 18:0 | 6.9 g |
| Fatty acids, total monounsaturated | 40.6 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 40.6 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 7.5 g |
| PUFA 18:2 | 7.5 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
What is the difference between hydrogenated and non-hydrogenated palm oil?
Hydrogenation makes the oil solid at room temperature and increases its stability and smoke point, but can create trans fats. Non-hydrogenated palm oil is naturally semi-solid due to its high saturated fat content but is liquid when warm.
Is this the same as palm shortening?
Yes, 'shortening' is a general term for solid fats used in baking and frying. 'Palm shortening' specifies the source oil. This heavy-duty version is formulated for high-heat, repeated frying.
Can I use this for baking cookies or cakes?
While possible, it's not ideal. It's designed for high-heat frying and lacks the flavor and tenderizing properties of butter or specialized baking shortenings. It may result in a waxy mouthfeel in baked goods.
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.