Emulsified Shortening
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Emulsified or High Ratio Shortening (also called Hi Ratio Shortening, Bakery Shortening, Cake Shortening or Icing Shortening) is shortening that has been changed by adding an emulsifier and whipping up the product so that it can absorb more sugar and liquid than regular shortening.

Culinary Uses

Though Emulsified Shortening spreads easily in a batter and rapidly coats Sugar and Flour particles, it is really for commercial baking where a recipe calls for a high percentage of sugar. Emulsified Shortening gives a finer and smoother texture to cakes but the primary benefits are economic since Emulsified Shortening costs less than butter, improves consistency and helps keep Cakes moister longer. It also helps keep Icings stable longer, extending shelf lives. Typically, Emulsified Shortening is often introduced to the other ingredients in a two-stage mixing process that as a by-product reduces the production of gluten in baked goods. The drawback is often the lack of a distinctive rich taste.

Nutritional Value USDA
Amount Per 100g
Calories 900
%Daily Value*
Total Fat 100g
Saturated Fat 40g
Polyunsaturated Fat 10g
Monounsaturated Fat 44g
Cholesterol 56mg
Sodium 0mg
Potassium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Gluten Free


Low Fat


Low Calorie