Since it is 100%, as opposed to the 80% fat content of butter or lard, it … In the early 21st century, vegetable shortening became the subject of some health concerns due to its traditional formulation from partially hydrogenated vegetable oils that contain trans-fatty acids, or "trans fats", a type not found in significant amounts in any naturally occurring food, that have been linked to a number of adverse health effects. In the earlier centuries, lard was the primary ingredient used to shorten dough. These products contain the same ingredients. Shortening is made with partially hydrogenated oils which are a main source of trans fats in the diet. Smucker Company in the United States. , This article is about the food ingredient. Shortening is used in baking for short doughs—ones where a stretchy dough that forms gluten is not desired. Shortening on the other hand is a bit more complicated, starting with the name. Vegetable shortening is virtually flavorless, and … Realizing this didn't appeal to many consumers, most shortening manufacturers reformulated their products to reduce trans fats or eliminate them entirely. Shortening has a lower total fat content than lard (71g of fat in a 100g of shortening). Introduced in June 1911 by Procter & Gamble, it was the first shortening to be made entirely of vegetable oil (cottonseed). Vegetable shortening will be found next to the cooking oils at the grocery store. Traditionally, lard and butter were the two main shortenings, both of which are high in saturated fat. "Shortening Soap" traces quickly. Vegetable shortening, or hydrogenated vegetable oil, was created in the early 1900s as a soap product before it was found to be useful in cooking. Honeyville Shortening Powder is an ideal product for long term food storage and emergency preparedness. So if you need a substitute for shortening in cookies, a one-to-one butter swap will work great. In cakes and breads, the substitution is rarely noticeable when using shortening vs. butter. Nevaditos: Spanish Powdered Sugar Cookies, Made Of: Soybean, palm, or cottonseed oil. Palm shortening is made from palm oil, an oil derived from the tropical palm tree (which is different from the coconut palm). Vegetable shortening is also a preferred fat for frying. This process creates trans fatty acids which turns polyunsaturated fats into saturated fats. Butter and margarine can be used in the same amount as shortening called for in a recipe. In baking, no steam will be produced with shortening, but it will be with butter, which creates a slightly different effect. Sometimes recipes simply call for greasing the pan with shortening. Gluten: Solid fat prevents cross-linkage between gluten molecules. Though it varies by brand, most modern vegetable shortening is made with hydrogenated palm, soybean, and vegetable oils. 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