Shortenings used in pastry

Emulsified shortenings

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.