What is shortening

In today's kitchens, people eat many kinds of oil crops, which vary in price and nutritional benefits. There are more expensive olive oil and peanut oil, as well as relatively cheap peanut oil, rapeseed oil and soybean oil. Corn oil, etc. Food cooked with each type of oil will have a different taste. Moreover, the geographical distribution of consumers of each oil is also different.

Shortening is a very special oil and is not very common in today's kitchens. This kind of oil will only be used when there is a special need. Therefore, everyone is relatively unfamiliar with this. Now, let’s learn about shortening!

Shortening, scientifically known as white oil, is named because it looks snow-white and resembles lard. Shortening is one of the special oils in the food industry. It has a certain plasticity or consistency and is used as an ingredient for pastries, surface spraying or demoulding. It can be used to crisp or soften baked goods, prevent proteins and carbohydrates from becoming hard and clumpy during processing, and improve the taste.

Originally, shortening referred to good lard. Later, shortening made from hydrogenated vegetable oil or a few other animal and vegetable fats consumed much more than lard. According to the source of the oil, it can be divided into animal or vegetable shortening; partially hydrogenated or fully hydrogenated shortening; emulsified or non-emulsified shortening. According to its use and functionality, it can be divided into shortening for bread, pastry, frosting and frying. According to the physical form, it can be divided into plastic, fluid and powdered shortening (the so-called "powdered fat"). Shortening and margarine are somewhat similar in appearance, but they cannot be classified as the same. Margarine generally contains about 20% water. It is a table oil, which means it is eaten directly and contains more additives (pigments, flavors, etc.). Shortening is generally not eaten directly.

There are many varieties of shortening on the foreign market. According to the above classification, they are further serialized. For example, the degree of hydrogenation of oils and fats, the degree of plasticity, the aeration rate, the consistency or viscosity, the oil content of the powder, etc. However, there are not many domestically produced varieties in the domestic market, and the food industry has not yet put forward multiple or special requirements for this, so it is only in the primary stage in this regard. Powdered shortening is already produced in China, all of which are microencapsulated and have an oil content of 20-80%.

From the above, we can understand that shortening is not commonly used in daily kitchen diets, and is mainly used in the production of industrial foods. Shortening is a type of oil that cannot be eaten directly. Therefore, we should pay extra attention to this in our lives.