Emulsified Vegetable Shortenings : what is it?
Emulsiﬁed vegetable shortenings
Emulsiﬁed vegetable shortenings are also termed high-ratio fats. The added emulsiﬁers (mono- and diglycerides) increase fat dispersion and give added ﬁneness to the baked product. They are ideal for highratio cakes, where relatively large amounts of sugar and liquid are incorporated. The result is a cake:
- Fine in texture
- Light in weight and of excellent volume
- Superior in moisture retention (good shelf life)
- Tender to eat
This is also the fat of choice for many white cake icings.