ABSTRACT
Originally, shortening was the term used to describe the function performed by naturally occurring solid fats such as lard and butter in baked products. These fats contributed a “short” (or tenderizing) quality to baked products by preventing the cohesion of the flour gluten during mixing and baking. Shortening later became the term used by all-vegetable oil processors when they abandoned the lard-substitute concept. As the shortening product category developed, the initially limited application also expanded to include all baked products. Today, shortening has become virtually synonymous with fat and includes many other types of edible fats designed for purposes other than baking. In most cases, products identified as shortening will be 100% fat; however, some exceptions are puff-pastry and roll-in shortenings, which may contain moisture. Many fats and oils products are now referred to as shortening to distinguish them from margarine. Generally, if the fat product contains at least 80% fat and has the required vitamin A content, it is a margarine. Products that do not meet this criterion have been identified as shortening, as such a product does not have a U.S. standard of identity. Currently, a description for shortening would be processed fats and oils products that affect the stability, flavor, storage quality, eating characteristics, and eye appeal of prepared foods by providing emulsification, lubricity, structure, aeration, a moisture barrier, a flavor medium, or heat transfer.
