vegetable shortening
A solid fat made from vegetable oils, such as
SOYBEAN and
COTTONSEED OIL. Although made from oil, shortening has been chemically transformed into a solid state through hydrogenation (see
FATS AND OILS), a process that creates
TRANS FATTY ACIDS and converts the mixture into a saturated fat, thereby destroying any polyunsaturate benefits. Vegetable shortening is virtually flavorless and may be substituted for other fats in baking and cooking. It can be stored at room temperature for up to a year.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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