Fractionated Mixed Bakery Shortening

About

What it is and where it shows up.

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

The regulatory and scientific consensus.

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

What food-safety regulators have decided.

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

Whose guidance would steer them away.

Heart Disease — Shortenings are high in saturated fat, which significantly raises LDL cholesterol and exacerbates cardiovascular risk; any residual trans fat content further compounds this effect, per FDA and EFSA findings.

Hypertension — High saturated fat intake from shortening-containing baked goods is associated with worsened lipid profiles and blood pressure outcomes; dietary guidance broadly recommends limiting saturated fat in this group.

Diabetes — Saturated fat-rich shortenings in baked goods contribute to dyslipidaemia and insulin resistance, which are of particular concern in people with type 2 diabetes.

Infants — EFSA identified glycidyl fatty acid esters formed during vegetable oil refining — present in shortenings — as a particular health concern for infants consuming formula and processed foods, with exposure up to ten times the level considered of low concern.

Children — EFSA flagged that children with average exposure to glycidyl esters (process contaminants in refined vegetable fats used in shortenings) face potential health concerns, and high saturated fat intake during childhood may adversely affect cardiovascular development.

Research citations

The sources behind this verdict.

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

Independently researched6 citations