Shortening

Shortening is a semi-solid, snow-white fat made from hydrogenated or interesterified vegetable oils, sold in tubs or sticks. It has a neutral flavor and a plastic, waxy texture that stays stable over a wide temperature range, creating tender, flaky crumbs and crisp frying results; common uses include pie crusts, biscuits, cookies, and frostings.

Vegetable shortening emerged in the early twentieth century as a manufactured alternative to lard, becoming a staple of North American baking. Modern formulations use palm, soybean, or blended oils and have been reformulated to reduce trans fats.