For Shortening we have terms and definitions in 3 topics. The topics are Agroscience, Candy Making and Fats and Oils.

Shortening (Agroscience)

A fat product that incorporates tenderness in the food (e.g., bakery products) in which it is used. It may carry other additives such as flavorings, colors, emulsifiers and preservatives.

Shortening (Candy Making)

Any fat used in baking to tenderize the product by shortening gluten strands. A white, tasteless, solid fat that has been formulated for baking or deep-frying.

Shortening (Fats and Oils)

Any fat, liquid, or solid used in pastry, dough, or batter for making the resulting product flakier, richer, or more tender. In common use are hydrogenated shortenings like butter, lard, margarine, and the edible oils.

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