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A brief guide to functional shortenings

Published Wednesday, October 01, 2008

About 200 companies comprise the edible oils manufacturing industry, worth $38 billion in annual revenue, with the top 50 companies grabbing the lion's share. These suppliers offer a vast array of functional fats. The functional fats category for baked products includes shortenings derived from a variety of sources, both vegetable and animal, such as palm, soy or dairy. Each fat has a different functional and nutritional profile, which affects the finished product. The many bakery functions of shortening fall into four general categories. The first is texture. Shortening helps make pastries, pie crusts and breads ...

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