Vegetable shortening is not a trans fatty acid but contains trans fatty acids. Vegetable shortening is a common solid fat that is processed from hydrogenated vegetable oils. It is often used as a substitute for butter, margarine or lard in baked goods. It mixes well with flour and produces a crunchy coating.

Vegetable shortening.

It is a mixture of refined vegetable fats and oils, hydrogenated oils and some fats and oils, and then frozen or kneaded into a solid fat, or some are not after rapid cooling, kneaded into a liquid fat products, this vegetable shortening has a good plasticity, water absorption and emulsification of the function, is usually not directly eaten, is mainly used for processing It is not directly consumed and is mainly used for processing various kinds of breads and pastries or deep-fried foods, and is now a more common raw material fat for food processing, while its efficacy is very important.