These options eliminate trans fats but are still highly processed and calorie-dense. Many brands now offer "non-hydrogenated" shortenings made from palm oil or interesterified fats.
Stable Frying Medium: How Vegetable Shortening Performs in Cooking Tests
The term "shortening" historically refers to its ability to shorten gluten strands in dough, resulting in a tender, flaky texture. Because it is 100% fat with no water content, it creates exceptionally tender baked goods.
Compared to butter, shortening provides superior texture and shelf stability but lacks the rich flavor and milk solids that contribute to browning. Partial hydrogenation can create trans fats, which are known to raise bad cholesterol (LDL) and lower good cholesterol (HDL).
Stable Frying Medium: Vegetable Shortening Performance Test
Many manufacturers have since reformulated their products to be trans-fat-free, but the debate surrounding the health implications of highly processed fats continues. Culinary Uses and Performance In the kitchen, vegetable shortening is prized for its functional properties.
More About Is vegetable oil shortening
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