Vegetable fat shortening is processed (hydrogenate) to change the status from the liquid (oil) is the center of the cardboard. With smoke (smoke point) higher than butter, and the Lin and still have 100 per cent fat component is higher than the butter has only about 80 percent.
Vegetable shortening is processed. (Hydrogenate) makes the transition from the liquid (oil) is a semi-solid. High smoke point (smoke point) than butter and margarine Lin. It is composed of 100 percent higher butter fat with only about 80 percent.
Shortening a vegetable fat through the process (hydrogenate) makes the change status of liquid (oil) are semi solid, smoke point (smoke. Point) than butter and Margaret Lin, and also used as 100% fat.80.