What Is Palm Oil Shortening?
A semi-solid, flavorless fat derived from palm oil, used in baking and frying to achieve flaky textures in pastries and stability in fried foods.
What Does Palm Oil Shortening Taste Like?
Palm Oil Shortening has a neutral, bland, slightly waxy taste with minimal, slightly fatty aromas.
- Taste
- Neutral, bland, slightly waxy
- Texture
- Solid at room temp, creamy, smooth, firm
- Aroma
- Minimal, slightly fatty
- Acidity
- Low
Technical Metrics
Nutrition Facts
Per 13g (1 tbsp)Chef’s Secret
For very flaky pie crusts, keep shortening and all ingredients very cold. Avoid overworking the dough to prevent gluten development.
Palm Oil Shortening Substitutes & Ratios
The best substitute for Palm Oil Shortening is Vegetable Shortening (hydrogenated soy/cottonseed), used at a 1:1 ratio. Very similar functionality in baking and frying.
| Substitute | Ratio | Best for |
|---|---|---|
| Vegetable Shortening (hydrogenated soy/cottonseed) Best | 1:1 | Very similar functionality in baking and frying. |
| Coconut Oil (solid) | 1:1 | Good for flaky crusts and some frying, but imparts a faint coconut flavor. |
| Lard | 1:1 | Excellent for flaky crusts (pie dough), but not vegan/vegetarian. |
| Butter (cold) | 1:1 | Can be used in baking for flakiness, but has water content and distinct flavor. |
How to Choose & Store Palm Oil Shortening
Check for sustainable sourcing certifications if concerned about environmental impact.
What Pairs Well With Palm Oil Shortening?
- Pie crusts
- biscuits
- fried chicken
- donuts
- cookies
- pastries.
Frequently Asked Questions
What does Palm Oil Shortening taste like?
Neutral, bland, slightly waxy Minimal, slightly fatty
What is a good substitute for Palm Oil Shortening?
The best substitute is Vegetable Shortening (hydrogenated soy/cottonseed) (1:1). Very similar functionality in baking and frying.
How do you choose and store Palm Oil Shortening?
Check for sustainable sourcing certifications if concerned about environmental impact.