Why does shortening still exist when it is harmful?

Shortened oil is still harmful, because in China, a small amount of shortened oil is allowed to be added to food, but the dosage should be controlled within a certain range.

Adding a small amount of shortening can make biscuits and other products very crisp and basically harmless to human body. Shortened oil has plasticity, emulsification and other processing characteristics, and is generally not suitable for direct consumption, but is used to process cakes, bread or fried foods, so it must have good processing characteristics. Shortened oils have different properties and production processes.