Shortening industrial, soybean (hydrogenated) and cottonseed
Whole food · Fats and Oils
Photo: Wikipedia
This is a solid, shelf-stable fat blend derived from hydrogenated soybean and cottonseed oils, the classic 'white shortening' of industrial baking. It has a neutral, waxy taste and a smooth, pliable texture that melts at body temperature. Nutritionally, it is 100% pure fat, providing a dense 884 kcal per 100 grams with no protein, carbs, or fiber.
Calorie split: 0% protein · 0% carbs · 100% fat
↓ Full nutrition💚 Why it's loved
Bakers and chefs prize it for its unparalleled ability to create light, layered textures in pie crusts and biscuits. Its stability and neutral profile make it a reliable, workhorse fat in commercial and home kitchens.
⚠️ Watch-outs & how to enjoy it better
As a highly processed fat, it is calorically dense with zero micronutrients, and historically contained trans fats (though modern formulations often reduce these). Those monitoring heart health or seeking whole-food ingredients should use it sparingly. To counteract, pair it in dishes with fiber-rich fruits or vegetables (like in a pie filling) and practice strict portion control.
Key benefits
- Creates exceptionally flaky pastries and tender baked goods.
- Provides a high smoke point for deep-frying.
- Offers a long shelf life without refrigeration.
- Delivers a neutral flavor that doesn't compete with other ingredients.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Before the 1910s, bakers relied on animal fats like lard; the invention of hydrogenated vegetable shortening was marketed as a 'purer' and more modern alternative.
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) | 6.1 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 32.3 mg |
| Tocopherol, delta | 15.4 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 43.0 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 25.6 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 | 0.50 g |
| SFA 16:0 | 13.0 g |
| SFA 18:0 | 12.1 g |
| Fatty acids, total monounsaturated | 58.0 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 58.0 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 12.0 g |
| PUFA 18:2 | 11.4 g |
| PUFA 18:3 | 0.60 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 | 200 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 shortening and lard?
Shortening is 100% vegetable-based (like this soybean/cottonseed blend) and solid at room temperature due to hydrogenation. Lard is rendered animal fat (from pigs) and has a distinct, savory flavor. Shortening typically creates a flakier, more neutral-tasting pastry, while lard offers a richer flavor.
Can I substitute butter for shortening in recipes?
Yes, but with adjustments. Butter contains water and milk solids, which affects texture and flavor. For a direct 1:1 swap, use a high-fat, European-style butter. Expect a less flaky but more flavorful result, and note that butter has a lower smoke point.
Why does shortening make pie crusts so flaky?
Flakiness comes from solid fat. When cold shortening is cut into flour, it creates small pockets. During baking, the fat melts and releases steam, which pushes the dough layers apart, creating distinct, flaky sheets. Its high melting point is key to this process.
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.