This type of fat is typically found in margarine, shortening, and hydrogenated cooking oils.
这种类型的脂肪是通常存在于人造黄油、起酥油、和氢化食用油。
These so-called partially hydrogenated oils were long a staple in processed foods, like crackers, cookies and pastries, and widely used by restaurants in cooking, frying and baking.
这些所谓的部分氢化的食油长期的钉住在加工食品中,比如:咸饼干,曲奇饼干,和糕点中,大范围的使用到酒店烹饪,油炸和烘烤当中。
Vegetables oils, such as soybean oil, used for frying often are hydrogenated to improve its cooking characteristics and stability.
为了改善烹饪食品的口味和稳定性,人们经常对豆油等用于炸制食品的植物油进行氢化处理。
Vegetables oils, such as soybean oil, used for frying often are hydrogenated to improve its cooking characteristics and stability.
为了改善烹饪食品的口味和稳定性,人们经常对豆油等用于炸制食品的植物油进行氢化处理。
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