Shortening is edible.

Shortening refers to a solid oil made from refined animal and vegetable oils, hydrogenated oils or a mixture of the above oils, which is quickly cooled and kneaded. It is generally not edible directly, but is used to process pastries, bread or other products. Used for fried foods.

Shortening is not a uniform name used internationally. Some European countries call shortening compound cooking fat (CompoundCookingFat). Shortening originally refers to a type of plastic solid fat used to shorten or soften baked goods. Modern shortenings encompass a broad product range, thanks to the newly developed fluid and powdered shortenings and margarines with an aqueous phase below 20 that all possess functional properties conferred by plastic fats.