All fats have the ability to "shorten" gluten strands to give baked foods a more tender structure. Commercially produced shortenings are white, tasteless fats (unless real or artificial butter flavor and yellow color have been added) that are solid at room temperature. Designed for baking, they are processed from animal fats or refined and hydrogenated vegetable oils and whipped with air. Emulsified shortening has had an emulsifier added to help the mixing when a great deal of sugar is involved.
