Definitions for "Vegetable shortening"
A solid fat made from vegetable oils. Although made from oil, shortening has been chemically transformed into a solid state through hydrogenation, a process that creates trans fatty acids and converts the mixture into a saturated fat, thereby destroying any polyunsaturate benefits. Vegetable shortening is virtually flavorless and may be substituted for other fats in baking and cooking. It can be stored at room temperature for up to a year.
The vegetarian alternative to lard.
A solid, saturated fat made from vegetable oils such as soybean and cottonseed oil. Since it is virtually flavorless, you can use it in place of other fats in baking and cooking.