Shortening, special purpose for baking, soybean (hydrogenated) palm and cottonseed
Whole food · Fats and Oils
Photo: Wikipedia
This is a solid, white, vegetable-based fat blend engineered for the demanding world of commercial baking. It has a neutral flavor and a smooth, creamy texture that melts at body temperature, providing the signature flakiness in pastries. Nutritionally, it is 100% fat, delivering a dense 884 kcal per 100g with no protein, carbs, or fiber.
Calorie split: 0% protein · 0% carbs · 100% fat
↓ Full nutrition💚 Why it's loved
Bakers love it for its unparalleled ability to create tender, flaky textures in pastries like pie crusts and biscuits. Its neutral taste and solid consistency at room temperature make it a versatile and dependable workhorse in both home kitchens and industrial bakeries.
⚠️ Watch-outs & how to enjoy it better
As a fully hydrogenated fat, it is very high in saturated fat and may contain trace trans fats, which are linked to adverse health outcomes. Those monitoring their cardiovascular health should use it sparingly. Counteract this by using it as a special-occasion ingredient rather than a daily staple, and pair it in a dish with fiber-rich fruits (like in a fruit pie) to moderate its impact.
Key benefits
- Creates superior flaky layers in pie crusts and biscuits
- Provides excellent shelf stability for commercial baked goods
- Has a high smoke point suitable for frying
- Offers a neutral flavor that doesn't compete with other ingredients
- Delivers consistent, reliable performance in large-scale production
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'shortening' comes from its ability to 'shorten' gluten strands in dough, which is the scientific principle that makes pastries tender rather than tough and chewy.
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 |
| Manganese, Mn | 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 |
| 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 | 0.44 mg |
| Tocopherol, gamma | 32.3 mg |
| Tocopherol, delta | 15.4 mg |
| 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 | 28.8 g |
| SFA 14:0 | 0.45 g |
| SFA 16:0 | 23.4 g |
| SFA 18:0 | 5.0 g |
| Fatty acids, total monounsaturated | 29.6 g |
| MUFA 16:1 | 0.23 g |
| MUFA 18:1 | 29.4 g |
| Fatty acids, total polyunsaturated | 37.2 g |
| PUFA 18:2 | 34.0 g |
| PUFA 18:3 | 3.2 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Shortening, industrial, soy (partially hydrogenated), pourable liquid fry shortening — USDA does not publish this profile for Shortening.
| 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 does this differ from butter or lard?
This is a manufactured vegetable fat blend, while butter is dairy-based and lard is pork fat. It has a higher melting point and is more stable, making it ideal for creating distinct, flaky layers, but it lacks the rich flavor of butter or the savory depth of lard.
Can I substitute this 1:1 for butter in a recipe?
You can often substitute by weight, but not by volume, as shortening is 100% fat while butter contains water and milk solids. The result will be flakier but less flavorful. For best results, follow a recipe specifically designed for shortening.
Why is it hydrogenated?
Hydrogenation is a process that turns liquid vegetable oils into a solid fat at room temperature. This makes the product more stable, extends shelf life, and gives it the plastic, workable consistency needed for creating flaky pastry layers.
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.