Butter is not halal oil, Muslims can't eat it. Muslim oil generally refers to vegetable oil, including soybean oil, olive oil, peanut oil, corn oil and other oils. Shortened oil is refined animal and vegetable oil, hydrogenated oil or a mixture of the two. Some ghee is cooked with pork, so Muslims don't eat it.

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. Shortened oil is the raw material oil for food processing, so its functional characteristics are particularly important, including plasticity, casein, brittleness, emulsification, water absorption and so on.

Functional characteristics of shortening:

1. Plasticity is the basic attribute of traditional shortening. It refers to the property that solid oil has the characteristics of plastic substance at a certain temperature and can maintain its shape under a certain external force. If the external force exceeds the range, it will be deformed and can flow plastically. Shortened oil has good plasticity and is convenient for coating and processing. The dough formed has good ductility, and the processed products are crisp.

2. Crispness refers to the ability to make baked cakes crisp, which is the main property to ensure that all kinds of biscuits, crackers, cakes and other products have good edible characteristics. Shortening oil is distributed in the tissue of baked food in the form of film, which blocks the mutual adhesion of gluten and plays a lubricating role, making the product tissue crisp and delicious.

Generally, shortening with proper consistency and good plasticity has good crispness. Excellent shortening is lumpy and unevenly distributed in dough, which makes the product brittle; Too soft shortening is distributed in the dough in the form of microspheres, which can not block the product and make it porous and rough.

3. The high-speed whipping of shortening can make air be sucked into the oil with tiny bubbles, which increases the volume of shortening. This gas-bearing property of petroleum is called butter. Adding shortening to the mixed batter for high-speed beating will increase the volume of batter. Tyrosination can be expressed by tyrosination value (CV), that is, the volume of air contained in 100g oil (ml).

Refer to Baidu Encyclopedia-Shortening Oil for the above contents.