Good question. The term “shortening” comes from baking science, not from the chemical process itself.Why it is called “shortening”In baking, fats such as butter, lard, or processed vegetable oils “shorten” the gluten strands in flour.When flour and water mix, they form gluten, which makes dough elastic and chewy (like bread).When fat is added, it coats the flour particles and prevents long gluten strands from forming.So the fat “shortens” the gluten structure, making the texture: • more crumbly • more tender • less chewyThat is why the product is called shortening.What shortening actually is todayOriginally, shortening was simply animal fat: • lard • butter • beef tallowBut in the early 20th century companies began making vegetable shortening by hydrogenating vegetable oils.A famous example is • Criscointroduced by • Procter & Gamble in 1911.This process made oils solid and stable, which was useful for cookies, cakes, and crackers.Why food companies li
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zack lim
Mar 7, 2026, 1:08:59 PM (9 days ago) Mar 7
to itb// IDNF, RL, zack lim
IS SHORTENING THE SAME AS PROCESSED VEGETABLE OILS
The term “shortening” comes from baking science, not from the chemical process itself.
Why it is called “shortening”
In baking, fats such as butter, lard, or processed vegetable oils “shorten” the gluten strands in flour.
When flour and water mix, they form gluten, which makes dough elastic and chewy (like bread).
When fat is added, it coats the flour particles and prevents long gluten strands from forming.
So the fat “shortens” the gluten structure, making the texture:
• more crumbly
• more tender
• less chewy
That is why the product is called shortening.
What shortening actually is today
Originally, shortening was simply animal fat:
• lard
• butter
• beef tallow
But in the early 20th century companies began making vegetable shortening by hydrogenating vegetable oils.
A famous example is
• Crisco
introduced by
• Procter & Gamble in 1911.
This process made oils solid and stable, which was useful for cookies, cakes, and crackers.
Why food companies like shortening
Shortening has several advantages:
• longer shelf life
• cheaper than butter
• gives consistent texture
• does not spoil quickly
That is why many packaged cookies (including Kukkia) use shortening.
Health consideration
Partially hydrogenated shortening may contain trans fatty acids, which are linked to:
• heart disease
• inflammation
Many countries now restrict these oils, but manufacturers still sometimes use fully hydrogenated or interesterified oils labeled as shortening.
✅ Simple summary
• Shortening = fat used to make baked goods tender
• Originally animal fat
• Now often processed vegetable oil
—> , I can also explain something interesting: why traditional Chinese and Japanese pastries used lard instead of vegetable shortening—and why some nutrition scientists now think lard may actually be healthier than industrial shortening. 🍵
Why it is called “shortening”
In baking, fats such as butter, lard, or processed vegetable oils “shorten” the gluten strands in flour.
When flour and water mix, they form gluten, which makes dough elastic and chewy (like bread).
When fat is added, it coats the flour particles and prevents long gluten strands from forming.
So the fat “shortens” the gluten structure, making the texture:
• more crumbly
• more tender
• less chewy
That is why the product is called shortening.
What shortening actually is today
Originally, shortening was simply animal fat:
• lard
• butter
• beef tallow
But in the early 20th century companies began making vegetable shortening by hydrogenating vegetable oils.
A famous example is
• Crisco
introduced by
• Procter & Gamble in 1911.
This process made oils solid and stable, which was useful for cookies, cakes, and crackers.
Why food companies like shortening
Shortening has several advantages:
• longer shelf life
• cheaper than butter
• gives consistent texture
• does not spoil quickly
That is why many packaged cookies (including Kukkia) use shortening.
Health consideration
Partially hydrogenated shortening may contain trans fatty acids, which are linked to:
• heart disease
• inflammation
Many countries now restrict these oils, but manufacturers still sometimes use fully hydrogenated or interesterified oils labeled as shortening.
✅ Simple summary
• Shortening = fat used to make baked goods tender
• Originally animal fat
• Now often processed vegetable oil
—> , I can also explain something interesting: why traditional Chinese and Japanese pastries used lard instead of vegetable shortening—and why some nutrition scientists now think lard may actually be healthier than industrial shortening. 🍵
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