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.hatnote{font-style:italic}.mw-parser-output div.hatnote{padding-left:1.6em;margin-bottom:0.5em}.mw-parser-output .hatnote i{font-style:normal}.mw-parser-output .hatnote+link+.hatnote{margin-top:-0.5em}@media print{body.ns-0 .mw-parser-output .hatnote{display:none!important}}</style><div role="note" class="hatnote navigation-not-searchable">This article is about the food ingredient. For shortened forms of words, see <a href="/wiki/Clipping_(morphology)" title="Clipping (morphology)">Clipping (morphology)</a>.</div> Shortening is any <a href="/wiki/Fat" title="Fat">fat</a> that is a solid at <a href="/wiki/Room_temperature" title="Room temperature">room temperature</a> and is used to make <a href="/wiki/Shortcrust_pastry" title="Shortcrust pastry">crumbly pastry</a> and other food products. <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Strutto.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Strutto.jpg/170px-Strutto.jpg" decoding="async" width="170" height="224" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Strutto.jpg/255px-Strutto.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Strutto.jpg/340px-Strutto.jpg 2x" data-file-width="700" data-file-height="922"></a><figcaption>Strutto, or clarified pork fat, or <a href="/wiki/Lard" title="Lard">lard</a>, a type of shortening common in <a href="/wiki/Italy" title="Italy">Italy</a> and <a href="/wiki/Corsican_cuisine" class="mw-redirect" title="Corsican cuisine">Corsica</a> (where it is named sdruttu)</figcaption></figure> The idea of shortening dates back to at least the 18th century, well before the invention of modern, shelf-stable vegetable shortening.<a href="#cite_note-:0-1">[1]</a> In the earlier centuries, <a href="/wiki/Lard" title="Lard">lard</a> was the primary ingredient used to shorten dough.<a href="#cite_note-:1-2">[2]</a> The reason it is called shortening is that it makes the resulting food crumbly, or to behave as if it had short <a href="/wiki/Fiber" title="Fiber">fibers</a>. Solid fat prevents <a href="/wiki/Cross-link" title="Cross-link">cross-linking</a> between <a href="/wiki/Gluten" title="Gluten">gluten</a> molecules. This cross-linking would give dough elasticity, so it could be stretched into longer pieces.<a href="#cite_note-:1-2">[2]</a> In pastries such as cake, which should not be elastic, shortening is used to produce the desired <a href="/wiki/Food_texture" class="mw-redirect" title="Food texture">texture</a>.<a href="#cite_note-:0-1">[1]</a><a href="#cite_note-:1-2">[2]</a> <div id="toc" class="toc" role="navigation" aria-labelledby="mw-toc-heading"><input type="checkbox" role="button" id="toctogglecheckbox" class="toctogglecheckbox" style="display:none"><div class="toctitle" lang="en" dir="ltr"><h2 id="mw-toc-heading">Contents</h2><label class="toctogglelabel" for="toctogglecheckbox"></label></div> <ul> <li class="toclevel-1 tocsection-1"><a href="#History_and_market">1 History and market</a></li> <li class="toclevel-1 tocsection-2"><a href="#Shortened_dough">2 Shortened dough</a></li> <li class="toclevel-1 tocsection-3"><a href="#Health_concerns_and_reformulation">3 Health concerns and reformulation</a></li> <li class="toclevel-1 tocsection-4"><a href="#See_also">4 See also</a></li> <li class="toclevel-1 tocsection-5"><a href="#References">5 References</a></li> <li class="toclevel-1 tocsection-6"><a href="#Bibliography">6 Bibliography</a></li> </ul> </div> </section><div class="mw-heading mw-heading2 section-heading" onclick="mfTempOpenSection(1)"><h2 id="History_and_market">History and market</h2> <a role="button" href="/w/index.php?title=Shortening&action=edit&section=1" title="Edit section: History and market" class="cdx-button cdx-button--size-large cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--icon-only cdx-button--weight-quiet "> edit </a> </div><section class="mf-section-1 collapsible-block" id="mf-section-1"> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Snowdrift_shortening.jpg" class="mw-file-description"><noscript><img src="//upload.wikimedia.org/wikipedia/commons/thumb/e/ef/Snowdrift_shortening.jpg/170px-Snowdrift_shortening.jpg" decoding="async" width="170" height="258" class="mw-file-element" data-file-width="400" data-file-height="607"></noscript><span class="lazy-image-placeholder" style="width: 170px;height: 258px;" data-src="//upload.wikimedia.org/wikipedia/commons/thumb/e/ef/Snowdrift_shortening.jpg/170px-Snowdrift_shortening.jpg" data-width="170" data-height="258" data-srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/ef/Snowdrift_shortening.jpg/255px-Snowdrift_shortening.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/ef/Snowdrift_shortening.jpg/340px-Snowdrift_shortening.jpg 2x" data-class="mw-file-element"> </a><figcaption>A 1918 advertisement for shortening</figcaption></figure> Originally shortening was synonymous with <a href="/wiki/Lard" title="Lard">lard</a>, but with the invention of <a href="/wiki/Margarine" title="Margarine">margarine</a> from beef <a href="/wiki/Tallow" title="Tallow">tallow</a> by French <a href="/wiki/Chemist" title="Chemist">chemist</a> <a href="/wiki/Hippolyte_M%C3%A8ge-Mouri%C3%A8s" title="Hippolyte Mège-Mouriès">Hippolyte Mège-Mouriès</a> in 1869, margarine also came to be included in the term. Since the invention of <a href="/wiki/Fat_hydrogenation" title="Fat hydrogenation">hydrogenated vegetable oil</a> in the early 20th century, "shortening" has come almost exclusively to mean hydrogenated vegetable oil. Modern margarine is made mainly of refined seed oil and water, and may also contain milk. Vegetable shortening shares many properties with lard: both are semi-solid fats with a higher <a href="/wiki/Smoke_point" title="Smoke point">smoke point</a> than butter and margarine. They contain less water and are thus less prone to splattering, making them safer for frying. Lard and shortening have a higher fat content compared to about 80% for butter and margarine. Cake margarines and shortenings tend to contain a few percent of <a href="/wiki/Monoglyceride" title="Monoglyceride">monoglycerides</a> whereas other margarines typically have less. Such "high ratio shortenings" blend better with <a href="/wiki/Hydrophile" title="Hydrophile">hydrophilic</a> ingredients such as <a href="/wiki/Starch" title="Starch">starches</a> and <a href="/wiki/Sugar" title="Sugar">sugar</a>.<a href="#cite_note-3">[3]</a> <a href="/wiki/Fat_hydrogenation" title="Fat hydrogenation">Hydrogenation</a> of organic substances was first developed by the French <a href="/wiki/Chemist" title="Chemist">chemist</a> <a href="/wiki/Paul_Sabatier_(chemist)" title="Paul Sabatier (chemist)">Paul Sabatier</a> in 1897, and in 1901 the German chemist <a href="/wiki/Wilhelm_Normann" title="Wilhelm Normann">Wilhelm Normann</a> developed the hydrogenation of fats, which he patented in 1902.<a href="#cite_note-Giants-4">[4]</a> In 1907, a German chemist, <a href="/w/index.php?title=Edwin_Cuno_Kayser&action=edit&redlink=1" class="new" title="Edwin Cuno Kayser (page does not exist)">Edwin Cuno Kayser</a>, moved to <a href="/wiki/Cincinnati,_Ohio" class="mw-redirect" title="Cincinnati, Ohio">Cincinnati, Ohio</a>, the home town of <a href="/wiki/Soap" title="Soap">soap</a> manufacturer <a href="/wiki/Procter_%26_Gamble" title="Procter & Gamble">Procter & Gamble</a>. He had worked for British soap manufacturer <a href="/wiki/Joseph_Crosfield_and_Sons" class="mw-redirect" title="Joseph Crosfield and Sons">Joseph Crosfield and Sons</a> and was well acquainted with Normann's process, as Crosfield and Sons owned the British rights to Normann's patent.<a href="#cite_note-Giants-4">[4]</a> Soon after arriving, Kayser made a business deal with Procter & Gamble, and presented the company with two processes to hydrogenate <a href="/wiki/Cottonseed_oil" title="Cottonseed oil">cottonseed oil</a>, with the intent of creating a raw material for soap.<a href="#cite_note-Giants-4">[4]</a> Another inventor by the name of Wallace McCaw in Macon, Georgia also played a role in the invention of shortening. In 1905 McCaw patented a process in which he could turn inexpensive and commercially useless cottonseeds into imitation lard and soap.<a href="#cite_note-5">[5]</a> Later in 1909, Procter & Gamble hired McCaw and purchased his patents along with the patents of other scientists working on partial hydrogenation which later helped in the development of "shortening".<a href="#cite_note-6">[6]</a> Since the product looked like <a href="/wiki/Lard" title="Lard">lard</a>, Procter & Gamble instead began selling it as a vegetable fat for cooking purposes in June 1911, calling it "<a href="/wiki/Crisco" title="Crisco">Crisco</a>", a modification of the phrase "crystallized cottonseed oil".<a href="#cite_note-Giants-4">[4]</a> <figure class="mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Trimyristin-3D-vdW.png" class="mw-file-description"><noscript><img src="//upload.wikimedia.org/wikipedia/commons/thumb/6/64/Trimyristin-3D-vdW.png/250px-Trimyristin-3D-vdW.png" decoding="async" width="250" height="203" class="mw-file-element" data-file-width="1100" data-file-height="893"></noscript><span class="lazy-image-placeholder" style="width: 250px;height: 203px;" data-src="//upload.wikimedia.org/wikipedia/commons/thumb/6/64/Trimyristin-3D-vdW.png/250px-Trimyristin-3D-vdW.png" data-width="250" data-height="203" data-srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/64/Trimyristin-3D-vdW.png/375px-Trimyristin-3D-vdW.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/64/Trimyristin-3D-vdW.png/500px-Trimyristin-3D-vdW.png 2x" data-class="mw-file-element"> </a><figcaption>A <a href="/wiki/Triglyceride" title="Triglyceride">triglyceride</a> molecule, the main constituent of shortening</figcaption></figure> While similar to lard, vegetable shortening was much cheaper to produce. Shortening also required no <a href="/wiki/Refrigeration" title="Refrigeration">refrigeration</a>, which further lowered its costs and increased its appeal in a time when refrigerators were rare. Shortening was also more neutral in flavor than butter and lard which gave it a unique advantage when cooking.<a href="#cite_note-7">[7]</a> With these advantages, plus an intensive advertisement campaign by Procter & Gamble, Crisco quickly gained popularity in American households.<a href="#cite_note-Giants-4">[4]</a> The company targeted mothers by presenting shortening as a more economical and cleaner way of preparing meals. Procter & Gamble played into the neutral flavor of shortening as well as the high smoke point. As a result, they claimed that the natural flavors of the meal would shine through and be free of black particles and unruly smells common with other fats.<a href="#cite_note-8">[8]</a> Procter & Gamble also advertised how economical it was to use shortening, often advertising cheap recipes incorporating shortening to appeal to frugal mothers.<a href="#cite_note-9">[9]</a> As food production became increasingly industrialized and manufacturers sought low-cost raw materials, the use of vegetable shortening also became common in the food industry. In addition, vast US government-financed surpluses of cottonseed oil, <a href="/wiki/Corn_oil" title="Corn oil">corn oil</a>, and <a href="/wiki/Soybean" title="Soybean">soybeans</a> also helped create a market in low-cost vegetable shortening.<a href="#cite_note-Guardian-10">[10]</a> Crisco, owned by <a href="/wiki/The_J.M._Smucker_Company" title="The J.M. Smucker Company">The J.M. Smucker Company</a> since 2002, remains the best-known brand of shortening in the US, nowadays consisting of a blend of partially and fully hydrogenated soybean and <a href="/wiki/Palm_oil" title="Palm oil">palm oils</a>.<a href="#cite_note-11">[11]</a> In Ireland and the UK, <a href="/w/index.php?title=Trex_(cooking_fat)&action=edit&redlink=1" class="new" title="Trex (cooking fat) (page does not exist)">Trex</a> is a popular brand[<a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed">citation needed</a>], while in Australia, <a href="/wiki/Copha" title="Copha">Copha</a> is popular, made primarily from <a href="/wiki/Coconut_oil" title="Coconut oil">coconut oil</a>. </section><div class="mw-heading mw-heading2 section-heading" onclick="mfTempOpenSection(2)"><h2 id="Shortened_dough">Shortened dough</h2> <a role="button" href="/w/index.php?title=Shortening&action=edit&section=2" title="Edit section: Shortened dough" class="cdx-button cdx-button--size-large cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--icon-only cdx-button--weight-quiet "> edit </a> </div><section class="mf-section-2 collapsible-block" id="mf-section-2"> A <a href="/wiki/Shortcrust_pastry" title="Shortcrust pastry">short dough</a> is one that is crumbly<a href="#cite_note-:1-2">[2]</a> or mealy. The opposite of a short dough is a "long" dough, one that stretches.<a href="#cite_note-:1-2">[2]</a> Vegetable shortening (or butter, or other solid fats) can produce both types of dough; the difference is in technique. To produce a short dough, which is commonly used for <a href="/wiki/Tart" title="Tart">tarts</a>, the shortening is cut into the flour with a <a href="/wiki/Food_processor" title="Food processor">food processor</a>, a <a href="/wiki/Pastry_blender" title="Pastry blender">pastry blender</a>, a pair of <a href="/wiki/Table_knife" title="Table knife">table knives</a>, <a href="/wiki/Finger" title="Finger">fingers</a>, or other utensil until the resulting mixture has a fine, cornmeal-like texture. For a long dough, the shortening is cut in only until the pea-sized crumbs are formed, or even larger lumps may be included. After cutting in the fat, the liquid (if any) is added and the dough is shaped for baking. Neither short dough nor long flake dough are considered to be <a href="/wiki/Creaming_(food)" class="mw-redirect" title="Creaming (food)">creamed</a> or stirred <a href="/wiki/Batter_(cooking)" title="Batter (cooking)">batters</a>. </section><div class="mw-heading mw-heading2 section-heading" onclick="mfTempOpenSection(3)"><h2 id="Health_concerns_and_reformulation">Health concerns and reformulation</h2> <a role="button" href="/w/index.php?title=Shortening&action=edit&section=3" title="Edit section: Health concerns and reformulation" class="cdx-button cdx-button--size-large cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--icon-only cdx-button--weight-quiet "> edit </a> </div><section class="mf-section-3 collapsible-block" id="mf-section-3"> In the early 21st century, vegetable shortening became the subject of some health concerns due to its traditional formulation from partially hydrogenated vegetable oils that contain <a href="/wiki/Trans_fat" title="Trans fat">trans fat</a>, a type not found in significant amounts in any naturally occurring food, that have been linked to a number of <a href="/wiki/Trans_fat#Health_risks" title="Trans fat">adverse health effects</a>.<a href="#cite_note-Alfonso_Valenzuel,_Nora_Morgado_1999-12">[12]</a><a href="#cite_note-13">[13]</a><a href="#cite_note-14">[14]</a><a href="#cite_note-15">[15]</a><a href="#cite_note-16">[16]</a> Consequently, a low trans fat variant of US brand <a href="/wiki/Crisco" title="Crisco">Crisco</a> was introduced in 2004. In January 2007, all Crisco products were reformulated to contain less than one gram of trans fat per serving, and the separately marketed trans-fat-free version introduced in 2004 was consequently discontinued.<a href="#cite_note-17">[17]</a> In 2018, the FDA issued a ban on partially hydrogenated oils, forcing Procter & Gamble to reformulate their shortening.<a href="#cite_note-18">[18]</a> As of October 2024 Crisco contains fully hydrogenated palm oil instead of partially hydrogenated vegetable oil in order to comply with FDA regulations.<a href="#cite_note-Nutritional_Information-19">[19]</a> However, fully hydrogenated oils are hard and waxy which has resulted in Crisco mixing their shortening with soybean oils as well as more palm oil.<a href="#cite_note-Nutritional_Information-19">[19]</a> As a result, the new Crisco formula which is heavily dependent upon palm oil is controversial due to the environmental impact of palm oil on rainforests as large areas of rainforest must be cleared.<a href="#cite_note-20">[20]</a> In 2006, UK brand Cookeen was also reformulated to remove trans fats.<a href="#cite_note-Guardian-10">[10]</a> Instead of using fully hydrogenated oils to replace partially hydrogenated oils in food, a possible alternative could be the use of plant sterols, as highlighted by the work of Prof J Ralph Blanchfield. His research in food science indicates that plant sterols could be used in products like shortening to lower the risk of coronary heart disease by inhibiting the absorption of cholesterol in the small intestine.<a href="#cite_note-21">[21]</a> <table class="wikitable sortable" style="text-align:center;"> <caption>Properties of common cooking fats (per 100 g) </caption> <tbody><tr> <th style="text-align:left;">Type of fat </th> <th data-sort-type="number"><a href="/wiki/Fat" title="Fat">Total fat</a> (g) </th> <th data-sort-type="number"><a href="/wiki/Saturated_fat" title="Saturated fat">Saturated fat</a> (g) </th> <th data-sort-type="number"><a href="/wiki/Monounsaturated_fat" title="Monounsaturated fat">Monounsaturated fat</a> (g) </th> <th data-sort-type="number"><a href="/wiki/Polyunsaturated_fat" title="Polyunsaturated fat">Polyunsaturated fat</a> (g) </th> <th><a href="/wiki/Smoke_point" title="Smoke point">Smoke point</a> </th></tr> <tr> <td style="text-align:left;"><a href="/wiki/Butter" title="Butter">Butter</a><a href="#cite_note-22">[22]</a> </td> <td>81 </td> <td>51 </td> <td>21 </td> <td>3 </td> <td>150 °C (302 °F)<a href="#cite_note-CIA-23">[23]</a> </td></tr> <tr> <td style="text-align:left;"><a href="/wiki/Canola_oil" class="mw-redirect" title="Canola oil">Canola oil</a><a href="#cite_note-24">[24]</a> </td> <td>100 </td> <td>6–7 </td> <td>62–64 </td> <td>24–26 </td> <td>205 °C (401 °F)<a href="#cite_note-USDA_ndbcolumn2-25">[25]</a><a href="#cite_note-Rao2-26">[26]</a> </td></tr> <tr> <td style="text-align:left;"><a href="/wiki/Coconut_oil" title="Coconut oil">Coconut oil</a><a href="#cite_note-27">[27]</a> </td> <td>99 </td> <td>83 </td> <td>6 </td> <td>2 </td> <td>177 °C (351 °F) </td></tr> <tr> <td style="text-align:left;"><a href="/wiki/Corn_oil" title="Corn oil">Corn oil</a><a href="#cite_note-28">[28]</a> </td> <td>100 </td> <td>13–14 </td> <td>27–29 </td> <td>52–54 </td> <td>230 °C (446 °F)<a href="#cite_note-CIA-23">[23]</a> </td></tr> <tr> <td style="text-align:left;"><a href="/wiki/Lard" title="Lard">Lard</a><a href="#cite_note-29">[29]</a> </td> <td>100 </td> <td>39 </td> <td>45 </td> <td>11 </td> <td>190 °C (374 °F)<a href="#cite_note-CIA-23">[23]</a> </td></tr> <tr> <td style="text-align:left;"><a href="/wiki/Peanut_oil" title="Peanut oil">Peanut oil</a><a href="#cite_note-30">[30]</a> </td> <td>100 </td> <td>16 </td> <td>57 </td> <td>20 </td> <td>225 °C (437 °F)<a href="#cite_note-CIA-23">[23]</a> </td></tr> <tr> <td style="text-align:left;"><a href="/wiki/Olive_oil" title="Olive oil">Olive oil</a><a href="#cite_note-31">[31]</a> </td> <td>100 </td> <td>13–19 </td> <td>59–74 </td> <td>6–16 </td> <td>190 °C (374 °F)<a href="#cite_note-CIA-23">[23]</a> </td></tr> <tr> <td style="text-align:left;"><a href="/wiki/Rice_bran_oil" title="Rice bran oil">Rice bran oil</a> </td> <td>100 </td> <td>25 </td> <td>38 </td> <td>37 </td> <td>250 °C (482 °F)<a href="#cite_note-32">[32]</a> </td></tr> <tr> <td style="text-align:left;"><a href="/wiki/Soybean_oil" title="Soybean oil">Soybean oil</a><a href="#cite_note-33">[33]</a> </td> <td>100 </td> <td>15 </td> <td>22 </td> <td>57–58 </td> <td>257 °C (495 °F)<a href="#cite_note-CIA-23">[23]</a> </td></tr> <tr> <td style="text-align:left;"><a href="/wiki/Suet" title="Suet">Suet</a><a href="#cite_note-34">[34]</a> </td> <td>94 </td> <td>52 </td> <td>32 </td> <td>3 </td> <td>200 °C (392 °F) </td></tr> <tr> <td style="text-align:left;"><a href="/wiki/Ghee" title="Ghee">Ghee</a><a href="#cite_note-35">[35]</a> </td> <td>99 </td> <td>62 </td> <td>29 </td> <td>4 </td> <td>204 °C (399 °F) </td></tr> <tr> <td style="text-align:left;"><a href="/wiki/Sunflower_oil" title="Sunflower oil">Sunflower oil</a><a href="#cite_note-36">[36]</a> </td> <td>100 </td> <td>10 </td> <td>20 </td> <td>66 </td> <td>225 °C (437 °F)<a href="#cite_note-CIA-23">[23]</a> </td></tr> <tr> <td style="text-align:left;"><a href="/wiki/Sunflower_oil" title="Sunflower oil">Sunflower oil</a> (high <a href="/wiki/Oleic_acid" title="Oleic acid">oleic</a>) </td> <td>100 </td> <td>12 </td> <td>84<a href="#cite_note-USDA_ndbcolumn2-25">[25]</a> </td> <td>4<a href="#cite_note-USDA_ndbcolumn2-25">[25]</a> </td> <td> </td></tr> <tr> <td style="text-align:left;"><a href="/wiki/Vegetable_oil" title="Vegetable oil">Vegetable</a> <a href="/wiki/Shortening_(fat)" class="mw-redirect" title="Shortening (fat)">shortening</a> <a href="#cite_note-37">[37]</a> </td> <td>100 </td> <td>25 </td> <td>41 </td> <td>28 </td> <td>165 °C (329 °F)<a href="#cite_note-CIA-23">[23]</a> </td></tr></tbody></table> </section><div class="mw-heading mw-heading2 section-heading" onclick="mfTempOpenSection(4)"><h2 id="See_also">See also</h2> <a role="button" href="/w/index.php?title=Shortening&action=edit&section=4" title="Edit section: See also" class="cdx-button cdx-button--size-large cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--icon-only cdx-button--weight-quiet "> edit </a> </div><section class="mf-section-4 collapsible-block" id="mf-section-4"> <ul><li><a href="/wiki/Spread_(food)" title="Spread (food)">Spread (food)</a></li></ul> </section><div class="mw-heading mw-heading2 section-heading" onclick="mfTempOpenSection(5)"><h2 id="References">References</h2> <a role="button" href="/w/index.php?title=Shortening&action=edit&section=5" title="Edit section: References" class="cdx-button cdx-button--size-large cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--icon-only cdx-button--weight-quiet "> edit </a> </div><section class="mf-section-5 collapsible-block" id="mf-section-5"> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist"> <div class="mw-references-wrap mw-references-columns"><ol class="references"> <li id="cite_note-:0-1">^ <a href="#cite_ref-:0_1-0">a</a> <a href="#cite_ref-:0_1-1">b</a> <style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite id="CITEREFHarper" class="citation web cs1">Harper, Douglas. <a rel="nofollow" class="external text" href="https://www.etymonline.com/?term=shortening">"shortening"</a>. <a href="/wiki/Online_Etymology_Dictionary" title="Online Etymology Dictionary">Online Etymology Dictionary</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Online+Etymology+Dictionary&rft.atitle=shortening&rft.aulast=Harper&rft.aufirst=Douglas&rft_id=https%3A%2F%2Fwww.etymonline.com%2F%3Fterm%3Dshortening&rfr_id=info%3Asid%2Fen.wikipedia.org%3AShortening" class="Z3988"> </li> <li id="cite_note-:1-2">^ <a href="#cite_ref-:1_2-0">a</a> <a href="#cite_ref-:1_2-1">b</a> <a href="#cite_ref-:1_2-2">c</a> <a href="#cite_ref-:1_2-3">d</a> <a href="#cite_ref-:1_2-4">e</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMoncel2020" class="citation web cs1">Moncel, Bethany (31 July 2020). <a rel="nofollow" class="external text" href="https://www.thespruceeats.com/what-is-shortening-1328458">"Learn About Each Variety of Shortening to Use in Baking"</a>. The Spruce Eats. Retrieved 12 September 2020.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=The+Spruce+Eats&rft.atitle=Learn+About+Each+Variety+of+Shortening+to+Use+in+Baking&rft.date=2020-07-31&rft.aulast=Moncel&rft.aufirst=Bethany&rft_id=https%3A%2F%2Fwww.thespruceeats.com%2Fwhat-is-shortening-1328458&rfr_id=info%3Asid%2Fen.wikipedia.org%3AShortening" class="Z3988"> </li> <li id="cite_note-3"><a href="#cite_ref-3">^</a> Ian P. Freeman, "Margarines and Shortenings" Ullmann's Encyclopedia of Industrial Chemistry, 2005, Wiley-VCH, Weinheim <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1002%2F14356007.a16_145">10.1002/14356007.a16_145</a> </li> <li id="cite_note-Giants-4">^ <a href="#cite_ref-Giants_4-0">a</a> <a href="#cite_ref-Giants_4-1">b</a> <a href="#cite_ref-Giants_4-2">c</a> <a href="#cite_ref-Giants_4-3">d</a> <a href="#cite_ref-Giants_4-4">e</a> Jackson & List (2007). <a rel="nofollow" class="external text" href="https://www.ars.usda.gov/research/publications/publications.htm?seq_no_115=210614">"Giants of the Past: The Battle Over Hydrogenation (1903–1920)"</a>, Inform 18. </li> <li id="cite_note-5"><a href="#cite_ref-5">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://library.si.edu/digital-library/book/annualreportofco1905unit">"Annual report of the Commissioner of Patents for the year 1905"</a>. library.si.edu.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=library.si.edu&rft.atitle=Annual+report+of+the+Commissioner+of+Patents+for+the+year+1905&rft_id=https%3A%2F%2Flibrary.si.edu%2Fdigital-library%2Fbook%2Fannualreportofco1905unit&rfr_id=info%3Asid%2Fen.wikipedia.org%3AShortening" class="Z3988"> </li> <li id="cite_note-6"><a href="#cite_ref-6">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMassee2024" class="citation book cs1">Massee, Jordon (4 February 2024). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=JSpiW4kx6WsC&dq=massee+mccaw&pg=PA117">Accepted Fables</a>. 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Retrieved 11 July 2024.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Peanut+oil%2C+proximates&rft.pub=FoodData+Central%2C+USDA+Agricultural+Research+Service&rft.date=2021-04-28&rft_id=https%3A%2F%2Ffdc.nal.usda.gov%2Ffdc-app.html%23%2Ffood-details%2F1750348%2Fnutrients&rfr_id=info%3Asid%2Fen.wikipedia.org%3AShortening" class="Z3988"> </li> <li id="cite_note-31"><a href="#cite_ref-31">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://fdc.nal.usda.gov/fdc-app.html#/food-details/748608/nutrients">"Oil, olive, extra virgin, nutrients"</a>. FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=FoodData+Central&rft.atitle=Oil%2C+olive%2C+extra+virgin%2C+nutrients&rft_id=https%3A%2F%2Ffdc.nal.usda.gov%2Ffdc-app.html%23%2Ffood-details%2F748608%2Fnutrients&rfr_id=info%3Asid%2Fen.wikipedia.org%3AShortening" class="Z3988"> </li> <li id="cite_note-32"><a href="#cite_ref-32">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20140927063426/http://alfaone.ca/rice-bran-oil-faq/">"Rice Bran Oil FAQ's"</a>. AlfaOne.ca. Archived from <a rel="nofollow" class="external text" href="http://alfaone.ca/rice-bran-oil-faq/">the original</a> on 27 September 2014. Retrieved 3 October 2014.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=AlfaOne.ca&rft.atitle=Rice+Bran+Oil+FAQ%27s&rft_id=http%3A%2F%2Falfaone.ca%2Frice-bran-oil-faq%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3AShortening" class="Z3988"> </li> <li id="cite_note-33"><a href="#cite_ref-33">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://fdc.nal.usda.gov/fdc-app.html#/food-details/748366/nutrients">"Oil, soybean, nutrients"</a>. FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=FoodData+Central&rft.atitle=Oil%2C+soybean%2C+nutrients&rft_id=https%3A%2F%2Ffdc.nal.usda.gov%2Ffdc-app.html%23%2Ffood-details%2F748366%2Fnutrients&rfr_id=info%3Asid%2Fen.wikipedia.org%3AShortening" class="Z3988"> </li> <li id="cite_note-34"><a href="#cite_ref-34">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://fdc.nal.usda.gov/fdc-app.html#/food-details/170193/nutrients">"Beef, variety meats and by-products, suet, raw, nutrients"</a>. FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=FoodData+Central&rft.atitle=Beef%2C+variety+meats+and+by-products%2C+suet%2C+raw%2C+nutrients&rft_id=https%3A%2F%2Ffdc.nal.usda.gov%2Ffdc-app.html%23%2Ffood-details%2F170193%2Fnutrients&rfr_id=info%3Asid%2Fen.wikipedia.org%3AShortening" class="Z3988"> </li> <li id="cite_note-35"><a href="#cite_ref-35">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://fdc.nal.usda.gov/fdc-app.html#/food-details/173412/nutrients">"Nutrition data for Butter oil, anhydrous (ghee) per 100 gram reference amount""</a>. FoodData Central. USDA Agricultural Research Service. Retrieved 25 July 2021.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=FoodData+Central&rft.atitle=Nutrition+data+for+Butter+oil%2C+anhydrous+%28ghee%29+per+100+gram+reference+amount%22&rft_id=https%3A%2F%2Ffdc.nal.usda.gov%2Ffdc-app.html%23%2Ffood-details%2F173412%2Fnutrients&rfr_id=info%3Asid%2Fen.wikipedia.org%3AShortening" class="Z3988"> </li> <li id="cite_note-36"><a href="#cite_ref-36">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://fdc.nal.usda.gov/fdc-app.html#/food-details/789047/nutrients">"Sunflower oil, nutrients"</a>. FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=FoodData+Central&rft.atitle=Sunflower+oil%2C+nutrients&rft_id=https%3A%2F%2Ffdc.nal.usda.gov%2Ffdc-app.html%23%2Ffood-details%2F789047%2Fnutrients&rfr_id=info%3Asid%2Fen.wikipedia.org%3AShortening" class="Z3988"> </li> <li id="cite_note-37"><a href="#cite_ref-37">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://fdc.nal.usda.gov/fdc-app.html#/food-details/789020/nutrients">"Shortening, vegetable, nutrients"</a>. FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=FoodData+Central&rft.atitle=Shortening%2C+vegetable%2C+nutrients&rft_id=https%3A%2F%2Ffdc.nal.usda.gov%2Ffdc-app.html%23%2Ffood-details%2F789020%2Fnutrients&rfr_id=info%3Asid%2Fen.wikipedia.org%3AShortening" class="Z3988"> </li> </ol></div></div> </section><div class="mw-heading mw-heading2 section-heading" onclick="mfTempOpenSection(6)"><h2 id="Bibliography">Bibliography</h2> <a role="button" href="/w/index.php?title=Shortening&action=edit&section=6" title="Edit section: Bibliography" class="cdx-button cdx-button--size-large cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--icon-only cdx-button--weight-quiet "> edit </a> </div><section class="mf-section-6 collapsible-block" id="mf-section-6"> <style data-mw-deduplicate="TemplateStyles:r1235681985">.mw-parser-output .side-box{margin:4px 0;box-sizing:border-box;border:1px solid #aaa;font-size:88%;line-height:1.25em;background-color:var(--background-color-interactive-subtle,#f8f9fa);display:flow-root}.mw-parser-output .side-box-abovebelow,.mw-parser-output .side-box-text{padding:0.25em 0.9em}.mw-parser-output .side-box-image{padding:2px 0 2px 0.9em;text-align:center}.mw-parser-output .side-box-imageright{padding:2px 0.9em 2px 0;text-align:center}@media(min-width:500px){.mw-parser-output .side-box-flex{display:flex;align-items:center}.mw-parser-output .side-box-text{flex:1;min-width:0}}@media(min-width:720px){.mw-parser-output .side-box{width:238px}.mw-parser-output .side-box-right{clear:right;float:right;margin-left:1em}.mw-parser-output .side-box-left{margin-right:1em}}</style><style data-mw-deduplicate="TemplateStyles:r1237033735">@media print{body.ns-0 .mw-parser-output .sistersitebox{display:none!important}}@media screen{html.skin-theme-clientpref-night .mw-parser-output .sistersitebox img[src*="Wiktionary-logo-en-v2.svg"]{background-color:white}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .sistersitebox img[src*="Wiktionary-logo-en-v2.svg"]{background-color:white}}</style><div class="side-box side-box-right plainlinks sistersitebox"><style data-mw-deduplicate="TemplateStyles:r1126788409">.mw-parser-output .plainlist ol,.mw-parser-output .plainlist ul{line-height:inherit;list-style:none;margin:0;padding:0}.mw-parser-output .plainlist ol li,.mw-parser-output .plainlist ul li{margin-bottom:0}</style> <div class="side-box-flex"> <div class="side-box-image"><noscript><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/9/99/Wiktionary-logo-en-v2.svg/40px-Wiktionary-logo-en-v2.svg.png" decoding="async" width="40" height="40" class="mw-file-element" data-file-width="512" data-file-height="512"></noscript><span class="lazy-image-placeholder" style="width: 40px;height: 40px;" data-src="//upload.wikimedia.org/wikipedia/commons/thumb/9/99/Wiktionary-logo-en-v2.svg/40px-Wiktionary-logo-en-v2.svg.png" data-alt="" data-width="40" data-height="40" data-srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/99/Wiktionary-logo-en-v2.svg/60px-Wiktionary-logo-en-v2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/99/Wiktionary-logo-en-v2.svg/80px-Wiktionary-logo-en-v2.svg.png 2x" data-class="mw-file-element"> </div> <div class="side-box-text plainlist">Look up <a href="https://en.wiktionary.org/wiki/Special:Search/shortening" class="extiw" title="wiktionary:Special:Search/shortening">shortening</a> in Wiktionary, the free dictionary.</div></div> </div> <ul><li>William Shurtleff and Akiko Aoyagi, 2007. <a rel="nofollow" class="external text" href="http://www.soyinfocenter.com/HSS/shortening1.php">History of Soy Oil Shortening: A Special Report on The History of Soy Oil, Soybean Meal, & Modern Soy Protein Products</a>, from the unpublished manuscript, History of Soybeans and Soy foods: 1100 B.C. to the 1980s. Lafayette, California (US): Soyinfo Center.</li></ul> <div class="navbox-styles"><style data-mw-deduplicate="TemplateStyles:r1129693374">.mw-parser-output .hlist dl,.mw-parser-output .hlist ol,.mw-parser-output .hlist ul{margin:0;padding:0}.mw-parser-output .hlist dd,.mw-parser-output .hlist dt,.mw-parser-output .hlist li{margin:0;display:inline}.mw-parser-output .hlist.inline,.mw-parser-output .hlist.inline dl,.mw-parser-output .hlist.inline ol,.mw-parser-output .hlist.inline ul,.mw-parser-output .hlist dl dl,.mw-parser-output .hlist dl ol,.mw-parser-output .hlist dl ul,.mw-parser-output .hlist ol dl,.mw-parser-output .hlist ol ol,.mw-parser-output .hlist ol ul,.mw-parser-output .hlist ul dl,.mw-parser-output .hlist ul ol,.mw-parser-output .hlist ul ul{display:inline}.mw-parser-output .hlist .mw-empty-li{display:none}.mw-parser-output .hlist dt::after{content:": "}.mw-parser-output .hlist dd::after,.mw-parser-output .hlist li::after{content:" · ";font-weight:bold}.mw-parser-output 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dt:last-child::after,.mw-parser-output .hlist li li:last-child::after{content:")";font-weight:normal}.mw-parser-output .hlist ol{counter-reset:listitem}.mw-parser-output .hlist ol>li{counter-increment:listitem}.mw-parser-output .hlist ol>li::before{content:" "counter(listitem)"\a0 "}.mw-parser-output .hlist dd ol>li:first-child::before,.mw-parser-output .hlist dt ol>li:first-child::before,.mw-parser-output .hlist li ol>li:first-child::before{content:" ("counter(listitem)"\a0 "}</style><style data-mw-deduplicate="TemplateStyles:r1236075235">.mw-parser-output .navbox{box-sizing:border-box;border:1px solid #a2a9b1;width:100%;clear:both;font-size:88%;text-align:center;padding:1px;margin:1em auto 0}.mw-parser-output .navbox .navbox{margin-top:0}.mw-parser-output .navbox+.navbox,.mw-parser-output .navbox+.navbox-styles+.navbox{margin-top:-1px}.mw-parser-output .navbox-inner,.mw-parser-output .navbox-subgroup{width:100%}.mw-parser-output .navbox-group,.mw-parser-output .navbox-title,.mw-parser-output .navbox-abovebelow{padding:0.25em 1em;line-height:1.5em;text-align:center}.mw-parser-output .navbox-group{white-space:nowrap;text-align:right}.mw-parser-output .navbox,.mw-parser-output .navbox-subgroup{background-color:#fdfdfd}.mw-parser-output .navbox-list{line-height:1.5em;border-color:#fdfdfd}.mw-parser-output .navbox-list-with-group{text-align:left;border-left-width:2px;border-left-style:solid}.mw-parser-output tr+tr>.navbox-abovebelow,.mw-parser-output tr+tr>.navbox-group,.mw-parser-output tr+tr>.navbox-image,.mw-parser-output tr+tr>.navbox-list{border-top:2px solid #fdfdfd}.mw-parser-output .navbox-title{background-color:#ccf}.mw-parser-output .navbox-abovebelow,.mw-parser-output .navbox-group,.mw-parser-output .navbox-subgroup .navbox-title{background-color:#ddf}.mw-parser-output .navbox-subgroup .navbox-group,.mw-parser-output .navbox-subgroup .navbox-abovebelow{background-color:#e6e6ff}.mw-parser-output .navbox-even{background-color:#f7f7f7}.mw-parser-output .navbox-odd{background-color:transparent}.mw-parser-output .navbox .hlist td dl,.mw-parser-output .navbox .hlist td ol,.mw-parser-output .navbox .hlist td ul,.mw-parser-output .navbox td.hlist dl,.mw-parser-output .navbox td.hlist ol,.mw-parser-output .navbox td.hlist ul{padding:0.125em 0}.mw-parser-output .navbox .navbar{display:block;font-size:100%}.mw-parser-output .navbox-title .navbar{float:left;text-align:left;margin-right:0.5em}body.skin--responsive .mw-parser-output .navbox-image img{max-width:none!important}@media print{body.ns-0 .mw-parser-output .navbox{display:none!important}}</style></div>    </section></div> <noscript><img src="https://login.m.wikimedia.org/wiki/Special:CentralAutoLogin/start?type=1x1&mobile=1" alt="" width="1" height="1" style="border: none; position: absolute;"></noscript> <div class="printfooter" data-nosnippet="">Retrieved from "<a dir="ltr" href="https://en.wikipedia.org/w/index.php?title=Shortening&oldid=1251179974">https://en.wikipedia.org/w/index.php?title=Shortening&oldid=1251179974</a>"</div></div> </div> <div class="post-content" id="page-secondary-actions"> </div> </main> <footer class="mw-footer minerva-footer" role="contentinfo"> <a class="last-modified-bar" href="/w/index.php?title=Shortening&action=history"> <div class="post-content last-modified-bar__content"> Last edited on 14 October 2024, at 20:33 </div> </a> <div class="post-content footer-content"> <div id='mw-data-after-content'> <div class="read-more-container"></div> </div> <div id="p-lang"> <h4>Languages</h4> <section> <ul id="p-variants" class="minerva-languages"></ul> <ul class="minerva-languages"><li class="interlanguage-link interwiki-de mw-list-item"><a href="https://de.wikipedia.org/wiki/Shortening" title="Shortening – German" lang="de" hreflang="de" data-title="Shortening" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target">Deutsch</a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Grasa_alimentaria" title="Grasa alimentaria – Spanish" lang="es" hreflang="es" data-title="Grasa alimentaria" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target">Español</a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%DA%86%D8%B1%D8%A8%E2%80%8C%D9%85%D8%A7%DB%8C%D9%87" title="چرب‌مایه – Persian" lang="fa" hreflang="fa" data-title="چرب‌مایه" data-language-autonym="فارسی" data-language-local-name="Persian" class="interlanguage-link-target">فارسی</a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/Graisse_alimentaire" title="Graisse alimentaire – French" lang="fr" hreflang="fr" data-title="Graisse alimentaire" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target">Français</a></li><li class="interlanguage-link interwiki-ga mw-list-item"><a href="https://ga.wikipedia.org/wiki/Saill_ch%C3%B3caireachta" title="Saill chócaireachta – Irish" lang="ga" hreflang="ga" data-title="Saill chócaireachta" data-language-autonym="Gaeilge" data-language-local-name="Irish" class="interlanguage-link-target">Gaeilge</a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%EC%87%BC%ED%8A%B8%EB%8B%9D" title="쇼트닝 – Korean" lang="ko" hreflang="ko" data-title="쇼트닝" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target">한국어</a></li><li class="interlanguage-link interwiki-hi mw-list-item"><a href="https://hi.wikipedia.org/wiki/%E0%A4%86%E0%A4%B9%E0%A4%BE%E0%A4%B0_%E0%A4%B5%E0%A4%B8%E0%A4%BE" title="आहार वसा – Hindi" lang="hi" hreflang="hi" data-title="आहार वसा" data-language-autonym="हिन्दी" data-language-local-name="Hindi" class="interlanguage-link-target">हिन्दी</a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Shortening_(mentega)" title="Shortening (mentega) – Indonesian" lang="id" hreflang="id" data-title="Shortening (mentega)" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target">Bahasa Indonesia</a></li><li class="interlanguage-link interwiki-it mw-list-item"><a href="https://it.wikipedia.org/wiki/Grasso_alimentare" title="Grasso alimentare – Italian" lang="it" hreflang="it" data-title="Grasso alimentare" data-language-autonym="Italiano" data-language-local-name="Italian" class="interlanguage-link-target">Italiano</a></li><li class="interlanguage-link interwiki-jv mw-list-item"><a href="https://jv.wikipedia.org/wiki/Cekak" title="Cekak – Javanese" lang="jv" hreflang="jv" data-title="Cekak" data-language-autonym="Jawa" data-language-local-name="Javanese" class="interlanguage-link-target">Jawa</a></li><li class="interlanguage-link interwiki-kk mw-list-item"><a href="https://kk.wikipedia.org/wiki/%D0%9A%D0%BE%D0%BD%D0%B4%D0%B8%D1%82%D0%B5%D1%80%D0%BB%D1%96%D0%BA_%D0%BC%D0%B0%D0%B9%D0%BB%D0%B0%D1%80" title="Кондитерлік майлар – Kazakh" lang="kk" hreflang="kk" data-title="Кондитерлік майлар" data-language-autonym="Қазақша" data-language-local-name="Kazakh" class="interlanguage-link-target">Қазақша</a></li><li class="interlanguage-link interwiki-ms mw-list-item"><a href="https://ms.wikipedia.org/wiki/Lemak_sayuran" title="Lemak sayuran – Malay" lang="ms" hreflang="ms" data-title="Lemak sayuran" data-language-autonym="Bahasa Melayu" data-language-local-name="Malay" class="interlanguage-link-target">Bahasa Melayu</a></li><li class="interlanguage-link interwiki-ja mw-list-item"><a href="https://ja.wikipedia.org/wiki/%E3%82%B7%E3%83%A7%E3%83%BC%E3%83%88%E3%83%8B%E3%83%B3%E3%82%B0" title="ショートニング – Japanese" lang="ja" hreflang="ja" data-title="ショートニング" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target">日本語</a></li><li class="interlanguage-link interwiki-ru mw-list-item"><a href="https://ru.wikipedia.org/wiki/%D0%9A%D0%BE%D0%BD%D0%B4%D0%B8%D1%82%D0%B5%D1%80%D1%81%D0%BA%D0%B8%D0%B9_%D0%B6%D0%B8%D1%80" title="Кондитерский жир – Russian" lang="ru" hreflang="ru" data-title="Кондитерский жир" data-language-autonym="Русский" data-language-local-name="Russian" class="interlanguage-link-target">Русский</a></li><li class="interlanguage-link interwiki-simple mw-list-item"><a href="https://simple.wikipedia.org/wiki/Shortening" title="Shortening – Simple English" lang="en-simple" hreflang="en-simple" data-title="Shortening" data-language-autonym="Simple English" data-language-local-name="Simple English" class="interlanguage-link-target">Simple English</a></li><li class="interlanguage-link interwiki-th mw-list-item"><a href="https://th.wikipedia.org/wiki/%E0%B9%80%E0%B8%99%E0%B8%A2%E0%B8%82%E0%B8%B2%E0%B8%A7" title="เนยขาว – Thai" lang="th" hreflang="th" data-title="เนยขาว" data-language-autonym="ไทย" data-language-local-name="Thai" class="interlanguage-link-target">ไทย</a></li><li class="interlanguage-link interwiki-uk mw-list-item"><a href="https://uk.wikipedia.org/wiki/%D0%9A%D1%83%D0%BB%D1%96%D0%BD%D0%B0%D1%80%D0%BD%D0%B8%D0%B9_%D0%B6%D0%B8%D1%80" title="Кулінарний жир – Ukrainian" lang="uk" hreflang="uk" data-title="Кулінарний жир" data-language-autonym="Українська" data-language-local-name="Ukrainian" class="interlanguage-link-target">Українська</a></li><li class="interlanguage-link interwiki-vi mw-list-item"><a href="https://vi.wikipedia.org/wiki/M%E1%BB%A1_tr%E1%BB%ABu" title="Mỡ trừu – Vietnamese" lang="vi" hreflang="vi" data-title="Mỡ trừu" data-language-autonym="Tiếng Việt" data-language-local-name="Vietnamese" class="interlanguage-link-target">Tiếng Việt</a></li><li class="interlanguage-link interwiki-zh mw-list-item"><a href="https://zh.wikipedia.org/wiki/%E8%B5%B7%E9%85%A5%E6%B2%B9" title="起酥油 – Chinese" lang="zh" hreflang="zh" data-title="起酥油" data-language-autonym="中文" data-language-local-name="Chinese" class="interlanguage-link-target">中文</a></li></ul> </section> </div> <div class="minerva-footer-logo"><img src="/static/images/mobile/copyright/wikipedia-wordmark-en.svg" alt="Wikipedia" width="120" height="18" style="width: 7.5em; height: 1.125em;"/> </div> <ul id="footer-info" class="footer-info hlist hlist-separated"> <li id="footer-info-lastmod"> This page was last edited on 14 October 2024, at 20:33 (UTC).</li> <li id="footer-info-copyright">Content is available under <a class="external" rel="nofollow" href="https://creativecommons.org/licenses/by-sa/4.0/deed.en">CC BY-SA 4.0</a> unless otherwise noted.</li> </ul> <ul id="footer-places" class="footer-places hlist hlist-separated"> <li id="footer-places-privacy"><a 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<script>(RLQ=window.RLQ||[]).push(function(){mw.config.set({"wgHostname":"mw-web.codfw.main-f69cdc8f6-ttbpv","wgBackendResponseTime":149,"wgPageParseReport":{"limitreport":{"cputime":"0.623","walltime":"0.778","ppvisitednodes":{"value":2488,"limit":1000000},"postexpandincludesize":{"value":90855,"limit":2097152},"templateargumentsize":{"value":1298,"limit":2097152},"expansiondepth":{"value":12,"limit":100},"expensivefunctioncount":{"value":4,"limit":500},"unstrip-depth":{"value":1,"limit":20},"unstrip-size":{"value":134046,"limit":5000000},"entityaccesscount":{"value":0,"limit":400},"timingprofile":["100.00% 694.050 1 -total"," 47.49% 329.570 1 Template:Reflist"," 25.92% 179.885 26 Template:Cite_web"," 14.90% 103.447 4 Template:Navbox"," 14.42% 100.106 1 Template:Fatsandoils"," 12.77% 88.609 1 Template:Etymonline"," 10.23% 71.020 1 Template:Short_description"," 9.68% 67.169 1 Template:Doi"," 7.99% 55.474 1 Template:Comparison_of_cooking_fats"," 6.77% 46.975 1 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