Spry Vegetable Shortening
Spry Vegetable Shortening[edit | edit source]
Spry Vegetable Shortening is a type of shortening that is made from vegetable oils. It is a popular choice for baking and frying due to its high smoke point and ability to create a light, flaky texture in baked goods.
History[edit | edit source]
Spry Vegetable Shortening was first introduced in the 1930s by the Lever Brothers, a British manufacturing company. It was marketed as a healthier alternative to lard and quickly gained popularity in the United States.
Production[edit | edit source]
Spry Vegetable Shortening is made by hydrogenating vegetable oil. This process involves adding hydrogen to the oil in order to make it more solid at room temperature. The type of oil used can vary, but it is typically soybean or cottonseed oil.
Uses[edit | edit source]
Spry Vegetable Shortening is commonly used in baking to create a light, flaky texture in pastries and pie crusts. It is also used in frying due to its high smoke point, which allows it to be heated to high temperatures without burning.
Health Considerations[edit | edit source]
While Spry Vegetable Shortening is lower in saturated fat than lard, it does contain trans fats, which have been linked to heart disease. As a result, many health experts recommend using it sparingly.
Alternatives[edit | edit source]
There are several alternatives to Spry Vegetable Shortening, including butter, margarine, and other types of vegetable shortening. Each of these alternatives has its own set of pros and cons, so it's important to choose the one that best fits your specific needs and dietary restrictions.
See Also[edit | edit source]
References[edit | edit source]
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