Oil cake or press cake refers to the solid residue left after the extraction of oil from oilseeds or other sources. It is a byproduct of the oil extraction process, where oil is extracted from various oil-bearing materials such as seeds, nuts, or fruits.

When oilseeds are subjected to pressure or solvent extraction, the oil is separated from the solid material. The solid material remaining after extraction is known as oil cake or press cake. The cake typically contains residual oil, protein, fiber, and other nutrients.

Bakery shortening and margarine are two commonly used fats in baking and cooking. While they share some similarities, there are distinct differences between the two. Shortening is flavorless and has a neutral taste, allowing other ingredients in the recipe to shine.

Bakery shortening, also known as vegetable shortening, is a solid fat made from hydrogenated vegetable oil, usually soybean, cottonseed, or palm oil. It has a high melting point, which makes it a good choice for creating flaky textures in baked goods.

Hydrogenated vegetable fat and vanaspati ghee are two types of fats commonly used in cooking and baking. While they may seem similar, there are notable differences between them.

Hydrogenated vegetable fat is produced by the process of hydrogenation, where hydrogen gas is used to convert liquid vegetable oils into a solid form. This process increases the stability and shelf life of the fat, making it suitable for various culinary applications.

Vanaspati ghee, on the other hand, is a specific type of hydrogenated vegetable fat that is commonly used as a substitute for traditional ghee in South Asian cuisine. It is primarily made from hydrogenated vegetable oils, such as palm oil or palm kernel oil. Vanaspati ghee has a similar texture and appearance to traditional ghee but differs in terms of flavor and production method.