About
Fractionated mixed bakery shortening is a semi-solid fat product made by fractionating (physically separating) and blending vegetable oils — commonly palm, soybean, cottonseed, or canola — to achieve a specific solid fat index suitable for baking. It is used to provide texture, flakiness, tenderness, and extended shelf life in baked goods such as breads, pastries, cookies, and crackers.
Safety summary
Modern fractionated shortenings produced without partial hydrogenation are generally considered acceptable for the general adult population at typical dietary intakes, though they remain high in saturated fat, which raises LDL cholesterol and cardiovascular disease risk. Legacy formulations containing partially hydrogenated oils (PHOs) carried significant trans fat burdens and have been banned as food ingredients in the US (since June 2018) and restricted globally. Refining vegetable oils at high temperatures can generate process contaminants such as glycidyl fatty acid esters (GE) and 3-MCPD esters, which raise concerns particularly for young age groups.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| Health Canada (Canada) | Restricted | Health Canada banned the use of partially hydrogenated oils in foods sold in Canada effective September 17, 2018, aligning with the US approach. Non-hydrogenated fractionated shortenings are permitted under Division 9 of the Food and Drug Regulations.source |
| EFSA (European Food Safety Authority) (European Union) | Restricted | Regulation (EU) 2019/649 limits industrially produced trans fatty acids in food to no more than 2 g per 100 g of fat, effective April 2021, encompassing shortenings sold to consumers or used in food products sold to consumers. Fractionated non-hydrogenated shortenings are permissible under Regulation (EC) No 1333/2008 framework but must comply with the TFA cap and process contaminant limits (GE, 3-MCPD) under Commission Regulation (EU) 2018/290.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Restricted | FSSAI capped trans fatty acids in partially hydrogenated vegetable oils (including shortenings) at ≤2% of total fat as of January 1, 2022 (revised from earlier 5% limit). Bakery shortenings must comply with FSS (Food Products Standards and Food Additives) Regulations 2011, including identity standards for vanaspati and vegetable fat products.source |
| FDA (Food and Drug Administration) (United States) |
Who should approach with care
Research citations
- 1PubMed. The Demise of Artificial Trans Fat: A History of a Public Health Achievement, 2021. pmc.ncbi.nlm.nih.gov
- 2EFSA. Re-evaluation of propane-1,2-diol esters of fatty acids (E 477) as a food additive, 2018. efsa.europa.eu
- 3FDA. Trans Fat | FDA, 2018. fda.gov
- 4EFSA. Scientific Opinion on risks for human health related to the presence of 3- and 2-monochloropropanediol (MCPD), and their fatty acid esters, and glycidyl fatty acid esters in food, 2016. efsa.europa.eu
- 5FDA. Final Determination Regarding Partially Hydrogenated Oils (Removing Trans Fat), 2015. fda.gov
- 6EFSA. Trans fatty acids: EFSA Panel reviews dietary intakes and health effects, 2004. efsa.europa.eu
