Shortened oil usually contains hydrogenated vegetable oil, which is trans fat and is very harmful to the body. Shortened oil is transformed from the English word "short", which means that when cookies are processed with this oil, the products can be very crisp, so the oil with this property is called "shortened oil". It refers to refined animal and vegetable oil, hydrogenated oil or the mixture of the above oils and fats, which is solid oil after quenching and kneading, or solid or liquid oil without quenching and kneading. Shortened oil has plasticity, emulsification and other processing characteristics, and is generally not suitable for direct consumption, but is used to process cakes, bread or fried foods, so it must have good processing characteristics. Shortened oils have different properties and production processes.

The high-grade raw material of shortening is usually coconut oil or palm oil, and the low-grade raw material is usually soybean oil. The harmful components in shortening are trans fatty acids produced during hydrogenation. Because it is trans, it will not be effectively absorbed by the body, but will be deposited around the abdomen and cardiovascular system, forming a fat layer, which will lead to cardiovascular diseases and hypertension and other diseases that seriously damage the body. But with the progress of science and technology, there is now zero reverse shortening. However, because the taste is not as good as the opposite side, it is difficult to promote, so I still eat less cakes such as cream cake, cocoa butter chocolate cake, cookies and egg rolls.