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3.1 Nutritional value. 3.2 Compared to other fats. 3.3 In baking. 3.4 In cuisines. 4 Other uses. 5 See also. 6 References. 7 External links. ... Vegetable shortening ...
Shortening is any fat that is a solid at room temperature and is used to make crumbly pastry and other food products. The idea of shortening dates back to at least the 18th century, well before the invention of modern, shelf-stable vegetable shortening. [1] In the earlier centuries, lard was the primary ingredient used to shorten dough. [2]
A number of oils are used for biofuel (biodiesel and Straight Vegetable Oil) in addition to having other uses. Other oils are used only as biofuel. [note 4] [147] Although diesel engines were invented, in part, with vegetable oil in mind, [148] diesel fuel is almost exclusively petroleum-based. Vegetable oils are evaluated for use as a biofuel ...
California restaurants are prohibited from using oil, shortening, and margarine containing artificial trans fats in spreads or for frying, with the exception of deep frying doughnuts. [80] [81] [82] As of 1 January 2011, doughnuts and other baked goods have been prohibited from containing artificial trans fats.
Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of edible plants. Like animal fats, vegetable fats are mixtures of triglycerides. [1] Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or fats from seeds. Olive oil, palm oil, and rice bran oil are examples of fats from other parts of ...
Trans fat is a type of unsaturated fat that occurs in foods. [1] [2] Small amounts of trans fats occur naturally, but large amounts are found in some processed foods made with partially hydrogenated oils.
Fat hydrogenation is the process of combining unsaturated fat with hydrogen in order to partially or completely convert it into saturated fat.Typically this hydrogenation is done with liquid vegetable oils resulting in solid or semi-solid fats.
Hydrolyzed vegetable protein (HVP) products are foodstuffs obtained by the hydrolysis of protein, and have a meaty, savory taste similar to broth (bouillon). Regarding the production process, a distinction can be made between acid-hydrolyzed vegetable protein (aHVP), enzymatically produced HVP, and other seasonings, e.g., fermented soy sauce .