Fats That Are Solid At Room Temperature Such As Butter Margarine And Lard Are

This building of bricks is similar to the tightly packed bonds that make saturated fat.

Fats that are solid at room temperature such as butter margarine and lard are. To make shortening oils like soybean cottonseed or palm are hydrogenated read. Shortening can be made from either animal fat or vegetable. Lard is solid but spreadable at room temperature. The bonds are often solid at room temperature like butter or the fat inside or around meat.

As a preface shortening is a fat that is semi solid or solid at room temperature. Most of the healthy fat in lard is oleic acid the same healthy fat found in olive oil. Saturated fats are most often found in animal products such as beef pork and chicken. Leaner animal products such as chicken breast or pork loin often have less saturated fat.

You can t spill lard the way you can spill vegetable and nut oils. The term shortening technically refers to any type of fat that is solid at room temperature. A tablespoon of regular butter has 7 grams of fat about 30 40 of a day s worth. Naturally occurring fats such as milk and meat added fats such as butter cream cheese hard margarine lard sour cream and.

A scientist adds the chemical hydrogen so they stay semisolid at room temperature. Although butter is solid at room temperature and is frequently used in making pastry the term shortening seldom refers to butter but is more closely related to margarine. Shortening is any fat that is a solid at room temperature and used to make crumbly pastry and other food products. Fats that are high in saturated fatty acids and usually solid at room temperature.

An exception is seafood which is generally low in saturated fat. Butter contains 45 percent healthy fat. The more solid a margarine is at room temperature the more saturated fat it contains. Like lard shortening is 100 percent fat but unlike lard it was enjoying a period of popularity in recent years.

Fats high in saturated fat include lard butter and tropical oils. Lard contains 60 percent healthy fat. We love what it adds to our favorite sugar cookies. This includes butter margarine and lard.

In the earlier centuries lard was the primary ingredient used to shorten dough. Butter and spreads are a mixture of different types of fatty acids. Solid fats are found naturally in most animal foods and tropical oils and arise in vegetable oils when hydrogenated. Saturated fat is found in higher proportions in animal products and is usually solid at room temperature.

By definition fats such as lard and margarine fall into this category but today the term shortening can simply refer to vegetable shortening.