1. Ghee is made from hydrogenated vegetable oil or a few other animal and vegetable fats. The consumption of ghee greatly exceeds that of lard. According to the source of the oil, it can be divided into animal or vegetable shortening; partially hydrogenated or fully hydrogenated shortening; emulsified or non-emulsified shortening. According to the use and functionality, it can be divided into shortening for bread, pastry, frosting and frying.

2. According to the physical form, it can be divided into plastic, fluid and powdery shortening (the so-called powdered grease). Ghee and margarine are somewhat similar in appearance, but they cannot be considered the same. Margarine generally contains about 20% water. It is table oil, that is, eaten directly, and contains many additives (pigments, flavors, etc.). Shortening is generally not eaten directly.