Shortening
Definition and Description
Shortening is a type of fat that is solid at room temperature and used in baking to give foods a tender and crumbly texture. It is typically made from vegetable oils such as soybean, cottonseed, or palm oil. The name "shortening" comes from its ability to “shorten” gluten strands in dough, making baked goods softer.
Symbol: Usually represented as “Shortening” on ingredient labels.
E Number: E499 (only for synthetic emulsified shortening types).
Sources and Processing
Shortening is primarily sourced from vegetable oils, including:
- Soybean oil
- Palm oil
- Cottonseed oil
To produce shortening, oils are subjected to a process called hydrogenation or interesterification, which turns liquid oils into solid or semi-solid fats. This process modifies the fat’s molecular structure to improve shelf life, texture, and stability under heat.
Uses in Food Products
Shortening is widely used in both commercial and home kitchens for:
- Improving flakiness in pastries
- Creating moist, soft cakes
- Frying foods due to its high smoke point
- Making frostings smooth and stable
Examples of Foods Made with Shortening:
- Cookies
- Cakes
- Pie crusts
- Doughnuts
- Biscuits
- Bread
- Frostings
- Crackers
Benefits of Shortening
When used in moderation and modern formulations (which often eliminate trans fats), shortening can offer several advantages:
- Long shelf life – retains freshness in baked goods
- Stable under high heat – suitable for deep frying
- Cholesterol-free – especially when made from vegetable oils
- Allergen-free – many shortenings are free from dairy and gluten
- Provides energy – fats are an essential macronutrient in the diet
References:
[1] https://www.healthline.com/nutrition/shortening [Accessed 12 June 2025]
[2] https://simple.wikipedia.org/wiki/Shortening [Accessed 12 June 2025]
[3] https://extension.okstate.edu/fact-sheets/shortenings.html [Accessed 12 June 2025]
[4] https://www.thespruceeats.com/what-is-shortening-1328458 [Accessed 12 June 2025]