Shortening

Shortening is a type of fat that is solid at room temperature and used to make crusts, pastry and other baked goods flaky. It is also used in frying for its high smoke point. The term "shortening" often refers specifically to hydrogenated vegetable oil shortening.

History

Shortening was first introduced commercially in 1911 by Procter & Gamble. It was originally made from cottonseed oil, but today, vegetable shortening is often made from soybean oil or palm oil.

Types

There are several types of shortening:

• Vegetable shortening: Made from vegetable oils. It is often used in baking for its ability to create a flaky texture.
• Animal shortening: Made from animal fats, such as lard or suet. It is often used in traditional recipes.
• Margarine: A type of shortening made from a blend of vegetable oils and sometimes animal fats. It is often used as a substitute for butter.

Health concerns

There are health concerns associated with the consumption of shortening, particularly those that are hydrogenated. Hydrogenated shortening contains trans fat, which has been linked to heart disease. In response to these concerns, many manufacturers have reformulated their products to reduce or eliminate trans fats.

See also

• Butter
• Lard
• Margarine
• Oil
• Fat
• Trans fat

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