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When purchasing shortening powder, always buy from a reputed brand and choose the one closest to the manufactured date so that the powder can be used much longer.
Shortening powder may contain transfats due to partial hydrogenation which are quite harmful to the body as they cause heart disease by raising cholesterol levels and hardening of the arteries. Further, they impair cell to cell communication affecting the health of the nervous system and brain function. Moreover, they are high in calories and contain no nutrition.(1)
(1) https://www.healthline.com/nutrition/shortening#section4
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"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
Description
Shortening is a common term which refers to a solid fat. This fat may be from an animal source like pig fat(lard), cow fat(butter) or it may be from a vegetable source like soyabean or palm kernel. Since the 20th century, shortening mostly refers to hydrogenated vegetable oils. These hydrogenated vegetable oils don't turn rancid easily and require no refrigeration. They have a higher smoking point than butter or lard and are cheaper too. Recently, with advances in food technology shortening powder has been invented whereby, shortening is now made available in a dry powdered form. It can be directly added to baked goods or can be rehydrated with water and used. Though it is not recommended for deep frying, it can be used for shallow frying of foods. The biggest advantages of shortening powder over shortening is that is has a much longer shelf-life and is absolutely mess free. It works best in baking, giving baked goods a fluffy, flakey and light texture to them.