Shortening (Industrial Soybean, Partially Hydrogenated) for Baking & Confections
Shortening is a versatile ingredient commonly used in baking and confections, particularly in recipes that require a rich, flaky texture. This type of shortening, derived from industrial soybean oil and partially hydrogenated, serves as a fat source that helps improve the consistency and mouthfeel of baked goods, while also contributing to their overall structure and texture.
Nutritional Information
| Nutrient | Value |
|---|---|
| Energy | 884 kcal |
| Protein | 0.0 g |
| Total Fat | 100.0 g |
| Saturated Fat | 18.788 g |
| Carbohydrates | 0.0 g |
| Fiber | 0.0 g |
| Sugar | 0.0 g |
| Calcium | 0.0 mg |
| Iron | 0.0 mg |
| Magnesium | 0.0 mg |
| Phosphorus | 0.0 mg |
| Potassium | 0.0 mg |
| Sodium | 0.0 mg |
| Zinc | 0.0 mg |
| Copper | 0.0 mcg |
| Manganese | 0.0 mg |
| Selenium | 0.0 mcg |
| Vitamin C | 0.0 mg |
| Thiamin (B1) | 0.0 mg |
| Riboflavin (B2) | 0.0 mg |
| Niacin (B3) | 0.0 mg |
| Vitamin B6 | 0.0 mg |
| Folate | 0.0 mcg |
| Vitamin B12 | 0.0 mcg |
| Vitamin A | 0.0 mcg |
| Vitamin E | 6.13 mg |
| Vitamin D2 | 0.0 mcg |
Allergen Information
This type of shortening is made from soybean oil, so it may contain trace amounts of soy allergens. It is essential to check labels for further allergen information, particularly if you have sensitivities or allergies to soy.
Dietary Preferences
- Vegetarian: Suitable for vegetarian diets as it is derived from plant-based soybeans.
- Vegan: Suitable for vegan diets, as it contains no animal products.
- Gluten-Free: This product does not contain gluten and is considered safe for those following a gluten-free diet.
Usage Tips & Advice
Shortening is an ideal fat for creating light, tender pastries and confections. It helps to create a flaky texture in pie crusts, biscuits, and cookies, making it a staple in many dessert recipes. When substituting shortening for other fats like butter, be mindful of the texture differences it can impart. Shortening tends to produce a more neutral flavor, which is often desirable in delicate confections but may be less flavorful than butter.
Additionally, shorteningโs high fat content makes it an effective option for frying or deep-frying, as it has a higher smoke point than many other fats, including butter and margarine.
Conclusion
Shortening made from industrial soybean oil (partially hydrogenated) plays an important role in the creation of baked goods and confections by contributing to texture and structure. While it is energy-dense and provides significant fat content, its lack of protein, carbohydrates, and vitamins means it is primarily used for its functional properties in recipes. This ingredient is an essential part of many kitchens, especially for those who enjoy making pastries, cookies, and other baked treats with a light, flaky finish.
