Shortenings used in pastry
An example of an emulsified shortening is COVO SM. High ratio shorting is synonymous to emulsified shortening. Emulsified shortening is used because of its hygroscopic quality; it contains emulsifiers. Emulsified shortening is used because it can absorb more sugar and liquid than regular shortenings. The end result is a smoother texture to cakes. Using it on icings does not leave a greasy aftertaste like regular shortenings do.
In pie doughs, shortenings contain no moisture resulting in a flakier pie dough.
Emulsifier - An emulsifier is a substance that stabilizes an emulsion.
Emulsion - An emulsion is a mixture of two or more liquids that are usually unmixable such as fat and water.