It is a type of oil used to improve the quality of biscuits, cakes, pastries, cookies, bread and other bakery products and to facilitate their baking. They are also used as frying oil. Solid shortenings contain 100% fat, while their counterparts, butter and margarine, contain around 80%. These fats do not absorb the flour in which they are dispersed and easily spread into the dough.
Therefore, while the dough gains the desired elasticity and baking ability, they also help to roll out separate layers of dough and very thin sheets in the form of phyllo. Shortenings also contain fatty acids called “mono and diglycerides”. These substances are emulsifiers and while whisking the dough together with sugar and eggs, they also hold some water and air and ensure that the dough reaches the desired consistency and elasticity.