What is a hydrogenated lard and a partially hydrogenated lard?

Some people are interested in the differences between hydrogenated plasters and partially hydrogenated lard. These two larger products are used both in pre -packaged foods and in many restaurants around the world. While the basic substance of both lard types is the same, there are some key differences in the composition of hydrogenated and partially hydrogenated versions.

Lard in all forms is simply pig fat. For centuries, Lard has been a choice of choice for many different types of kitchen. In some cases, it was also served and Lard was also used as a topping for hot parts of bread in a manner very similar to butter or margarine. During the 20th century, the use of lard began to decrease because scientific research has revealed health risks associated with saturated fat consumption, such as products. However, the rich flavor that Lard often brings to the recipe still makes it fat cooking for many people in different cultures. Today, lard is usually made available as partly hydroOgenated and hydrogenated products. Both lard types were filled with a hydrogen. The key difference has to do with the amount of hydrogen, which is added to the pig fat. Depending on the amount of hydrogen that is introduced into the lard, the consistency and appearance of the lard will be affected.

With a partially hydrogenated lard, only pig fat reaches only a degree of strength that provides a texture that is somewhat like whipped cream. As a result, the use of partially hydrogenated lard in packaged foods is a relatively easy process. For several years, it has been thought that because partially hydrogenated lard is less saturated than a hydrogenated Lard, it was less health risk. Currently, many healthcare workers think differently.

hydrogenated lard contains more hydrogen and other chemicals and often has a solid appearance. This type of lard is often sold in units that somewhat resemble brick brickParadised on sections in a similar way to cutting butter. The hydrogenated lard is also used in processed foods, but in the preparation of food from zero, chefs are mainly used by chefs.