Shortening usually contains hydrogenated vegetable oils, which are trans fats and extremely harmful to the body. Shortening from the English "short (shorten)" word into the meaning of this fat processing cookies, etc., can make the products very crispy, so the fat with this property is called "shortening". It refers to refined animal and vegetable fats and oils, hydrogenated oils, or mixtures of the above fats and oils, solid fats and oils made by rapid cooling and kneading, or solid or fluidized fats and oils made without rapid cooling and kneading. Shortening has processing properties such as plasticity and emulsification, and is generally not suitable for direct consumption, but 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 process is also different.

There are many varieties of shortening on the foreign market. According to the above classification and then to the series. For example, the degree of hydrogenation of fats and oils, the size of plasticity, inflation rate, consistency or viscosity, the oil content of the powder and so on. However, in the domestic market did not see a variety of domestic varieties, the food industry has not yet put forward a variety or special requirements, so in this regard is only in the primary stage. Powder shortening domestic production, are microencapsulated, oil content of 20-80%.

Butter (Butter) is processed out of milk, fresh milk to be stirred after the upper layer of the thick object after filtering out some of the water after the product. It is mainly used as a condiment, and is rich in nutrients but high in fat, so don't overdo it.

5th century BC, the Huns have been mainly because of pastoralism, dairy products, a variety of production techniques mature and spread at home and abroad. Foreigners called butter, is the Chinese called cream in the milk refining edible oil products. The Huns are the world's earliest processing of edible butter of the nation.