Shortening is a type of fat used in cooking and baking. Shortening is most commonly made from vegetable oils like soybean, cottonseed or refined palm oil, which are naturally liquid at room temperature.

FFA as oleic acid, %     0.4 max.
Peroxide Value Melting Point (Wiley Method)     46°C
Moisture (KF Method), %     0.1 max.
Iodine Value (WIJS Method)     15 max.
Color (Lovibond, 5 ¼")     3.0 Red max.
Odor     Clean without chemical or off odor

FFA as oleic acid, %     0.4 max.
Peroxide Value Melting Point (Wiley Method)     46°C
Moisture (KF Method), %     0.1 max.
Iodine Value (WIJS Method)     15 max.
Color (Lovibond, 5 ¼")     3.0 Red max.
Odor     Clean without chemical or off odor