Shortening contains trans fatty acids, which are not absorbed by the human body and will accumulate in the body. If there is too much accumulation near the cardiovascular system, it is easy to get cardiovascular disease.

1. Shortening refers to a solid oil obtained by refining animal and vegetable oils, hydrogenated oils or a mixture of the above oils, which is rapidly cooled and kneaded, or a solid or liquid oil which is obtained without rapid cooling or kneading. Dynamic grease products. Shortening often contains hydrogenated vegetable oil, which is trans fat and is extremely harmful to the body.

2. Shortening has processing properties such as plasticity and emulsification. It is generally not suitable for direct consumption. It is used for processing pastries, bread or fried foods, so it must have good processing properties. The properties of shortening are different and the production processes are also different.

1. Shortening is a plastic fat, and its triglyceride composition contains a considerable amount of saturated acid esters. At room temperature, these saturated acid esters use fine solid crystals to contain liquid grease to form a plastic that can resist fine external stresses. state of matter.

2. Butter and lard are natural plastic fats. They have been valued for a long time because they can block the association between protein and starch in the processing of pastries and baked goods to crisp or soften baked goods. and widely used.

Baidu Encyclopedia—Shortening