What is the function of white vegetable fat in a pastry?

Answer 1

Partially hydrogenated oils are very bad for you and are banned in some European countries; they contribute more than saturated fats to Heart disease.

Coconut oil has some health properties; the lauric acid contributes to heart health.

Pick fresh unsaturated fats instead of animal fat or partially hydrogenated oils. Coconut oils and avocado oils are two vegetable based saturated fats that are good for you.

There is a lot of evidence that excessive saturated fat contributes to heart disease and cancer.

Answer 2

Surprisingly butter is the healthiest option for pastry. Free from the chemicals in margarine or the trans fats in most shortenings butter passes quickly through the body and leads to a flakier and fresher dough.

Answer 3

You can, but the result might not be satisfactory if you use a recipe that calls for butter or shortening. There are pastry recipes specifically formulated for using oil in place of butter. See link below.

Answer 4

White vegetable fat or shortening is a replacement for butter, some of the white vegetable fat comes in butter flavour.