Vegetable Fat

Vegetable fat is a processed fat-based ingredient of plant origin, produced by hydrogenation or fractionation of vegetable oils. It is widely used in baking and confectionery for making doughs, fillings, creams, and chocolate coatings. Its solid consistency at room temperature makes it easier to work with than liquid oils. In industrial production, it is often found in biscuits, bars, ice creams, and margarines. When choosing, it is advisable to opt for versions free of trans fatty acids, which can form during industrial hydrogenation. It is also suitable for deep frying due to its high thermal stability.