The dangers of shortening still exist because in our country it is allowed to add a small amount of shortening to food, but the amount must be controlled within a certain range.

A small amount of shortening can make biscuits and other products very crispy, and basically does not cause harm to the human body. Shortening has processing properties such as plasticity and emulsification. It is generally not suitable for direct consumption. Instead, it is used to process 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.