237:, which further lowered its costs and increased its appeal in a time when refrigerators were rare. Shortening was also more neutral in flavor than butter and lard which gave it a unique advantage when cooking. With these advantages, plus an intensive advertisement campaign by Procter & Gamble, Crisco quickly gained popularity in American households. The company targeted mothers by presenting shortening as a more economical and cleaner way of preparing meals. Procter & Gamble played into the neutral flavor of shortening as well as the high smoke point. As a result, they claimed that the natural flavors of the meal would shine through and be free of black particles and unruly smells common with other fats. Procter & Gamble also advertised how economical it was to use shortening, often advertising cheap recipes incorporating shortening to appeal to frugal mothers. As food production became increasingly industrialized and manufacturers sought low-cost raw materials, the use of vegetable shortening also became common in the food industry. In addition, vast US government-financed surpluses of cottonseed oil,
335:
forcing
Procter & Gamble to reformulate their shortening. As of now Crisco contains fully hydrogenated palm oil instead of partially hydrogenated vegetable oil in order to comply with FDA regulations. However, fully hydrogenated oils are hard and waxy which has resulted in Crisco mixing their shortening with soybean oils as well as more palm oil. As a result, the new Crisco formula which is heavily dependent upon palm oil is controversial due to the environmental impact of palm oil on rainforests as large areas of rainforest must be cleared. In 2006, UK brand
210:, with the intent of creating a raw material for soap. Another inventor by the name of Wallace McCaw in Macon, Georgia also played a role in the invention of shortening. In 1905 McCaw patented a process in which he could turn inexpensive and commercially useless cottonseeds into imitation lard and soap. Later in 1909, Procter & Gamble hired McCaw and purchased his patents along with the patents of other scientists working on partial hydrogenation which later helped in the development of "shortening". Since the product looked like
116:
222:
38:
334:
was introduced in 2004. In
January 2007, all Crisco products were reformulated to contain less than one gram of trans fat per serving, and the separately marketed trans-fat-free version introduced in 2004 was consequently discontinued. In 2018, the FDA issued a ban on partially hydrogenated oils,
303:, or other utensil until the resulting mixture has a fine, cornmeal-like texture. For a long dough, the shortening is cut in only until the pea-sized crumbs are formed, or even larger lumps may be included. After cutting in the fat, the liquid (if any) is added and the dough is shaped for baking.
342:
Instead of using fully hydrogenated oils to replace partially hydrogenated oils in food, a possible alternative could be the use of plant sterols, as highlighted by the work of Prof J Ralph
Blanchfield. His research in food science indicates that plant sterols could be used in products like
146:
in the early 20th century, "shortening" has come almost exclusively to mean hydrogenated vegetable oil. Modern margarine is made mainly of refined seed oil and water, and may also contain milk. Vegetable shortening shares many properties with lard: both are semi-solid fats with a higher
151:
than butter and margarine. They contain less water and are thus less prone to splattering, making them safer for frying. Lard and shortening have a higher fat content compared to about 80% for butter and margarine. Cake margarines and shortenings tend to contain a few percent of
205:
and was well acquainted with
Normann's process, as Crosfield and Sons owned the British rights to Normann's patent. Soon after arriving, Kayser made a business deal with Procter & Gamble, and presented the company with two processes to hydrogenate
102:
molecules. This cross-linking would give dough elasticity, so it could be stretched into longer pieces. In pastries such as cake, which should not be elastic, shortening is used to produce the desired
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In the early 21st century, vegetable shortening became the subject of some health concerns due to its traditional formulation from partially hydrogenated vegetable oils that contain
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Vegetable shortening (or butter, or other solid fats) can produce both types of dough; the difference is in technique. To produce a short dough, which is commonly used for
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was the primary ingredient used to shorten dough. The reason it is called shortening is that it makes the resulting food crumbly, or to behave as if it had short
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since 2002, remains the best-known brand of shortening in the US, nowadays consisting of a blend of partially and fully hydrogenated soybean and
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979:
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858:
1227:
Katragadda HR, Fullana A, Sidhu S, Carbonell-Barrachina ÁA (2010). "Emissions of volatile aldehydes from heated cooking oils".
343:
shortening to lower the risk of coronary heart disease by inhibiting the absorption of cholesterol in the small intestine.
1545:
History of Soy Oil
Shortening: A Special Report on The History of Soy Oil, Soybean Meal, & Modern Soy Protein Products
786:
Ian P. Freeman, "Margarines and
Shortenings" Ullmann's Encyclopedia of Industrial Chemistry, 2005, Wiley-VCH, Weinheim
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913:"933 Crisco Vintage Ad, Advertising Art, Magazine Ad, 1930's Dinner, Advertisement, 1930's Recipes, Great for Framing"
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214:, Procter & Gamble instead began selling it as a vegetable fat for cooking purposes in June 1911, calling it "
82:
The idea of shortening dates back to at least the 18th century, well before the invention of modern, shelf-stable
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326:, a type not found in significant amounts in any naturally occurring food, that have been linked to a number of
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is one that is crumbly or mealy. The opposite of a short dough is a "long" dough, one that stretches.
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While similar to lard, vegetable shortening was much cheaper to produce. Shortening also required no
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whereas other margarines typically have less. Such "high ratio shortenings" blend better with
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developed the hydrogenation of fats, which he patented in 1902. In 1907, a German chemist,
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890:"1919 Ad Crisco Woman Cooking Shortening Frying Lard - ORIGINAL ADVERTISING SEP4"
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1463:"Nutrition data for Butter oil, anhydrous (ghee) per 100 gram reference amount""
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in 1869, margarine also came to be included in the term. Since the invention of
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This article is about the food ingredient. For shortened forms of words, see
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1335:. FoodData Central, USDA Agricultural Research Service. 28 April 2021
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813:"Giants of the Past: The Battle Over Hydrogenation (1903–1920)"
218:", a modification of the phrase "crystallized cottonseed oil".
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Neither short dough nor long flake dough are considered to be
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also helped create a market in low-cost vegetable shortening.
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1437:"Beef, variety meats and by-products, suet, raw, nutrients"
1213:
1002:"Final Determination Regarding Partially Hydrogenated Oils"
954:"Products - Shortening - All-Vegetable Shortening - Crisco"
1549:
History of
Soybeans and Soy foods: 1100 B.C. to the 1980s.
1024:
1022:
763:"Learn About Each Variety of Shortening to Use in Baking"
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of organic substances was first developed by the French
1080:"Phytosterol esters (Plant Sterol and Stanol Esters)"
330:. Consequently, a low trans fat variant of US brand
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1104:. USDA Agricultural Research Service. 1 April 2019
956:. Crisco.com. 30 September 2010. Archived from
980:"Frequently Asked Questions: I can't find the
347:Properties of common cooking fats (per 100 g)
287:, the shortening is cut into the flour with a
201:. He had worked for British soap manufacturer
1570:
8:
339:was also reformulated to remove trans fats.
229:molecule, the main constituent of shortening
1551:Lafayette, California (US): Soyinfo Center.
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1903:
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1543:William Shurtleff and Akiko Aoyagi, 2007.
1216:. United States Department of Agriculture.
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123:Originally shortening was synonymous with
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260:is a popular brand, while in Australia,
181:in 1897, and in 1901 the German chemist
943:, Guardian Unlimited, 27 September 2006
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1119:
1084:Institute of Food Science + Technology
1355:"Oil, olive, extra virgin, nutrients"
7:
1521:. USDA Agricultural Research Service
1495:. USDA Agricultural Research Service
1469:. USDA Agricultural Research Service
1443:. USDA Agricultural Research Service
1417:. USDA Agricultural Research Service
1361:. USDA Agricultural Research Service
1313:. USDA Agricultural Research Service
1287:. USDA Agricultural Research Service
1261:. USDA Agricultural Research Service
1189:. USDA Agricultural Research Service
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754:
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1547:, from the unpublished manuscript,
119:A 1918 advertisement for shortening
1515:"Shortening, vegetable, nutrients"
847:Massee, Jordon (4 February 2024).
25:
1139:The Culinary Institute of America
318:Health concerns and reformulation
48:, a type of shortening common in
761:Moncel, Bethany (31 July 2020).
264:is popular, made primarily from
1214:"Nutrient database, Release 25"
1241:10.1016/j.foodchem.2009.09.070
1:
876:"Shortening and Cooking Oils"
86:. In the earlier centuries,
986:. Crisco.com. Archived from
127:, but with the invention of
44:, or clarified pork fat, or
811:Jackson & List (2007).
738:Online Etymology Dictionary
2205:
2082:Linseed oil (flaxseed oil)
1489:"Sunflower oil, nutrients"
696:165 °C (329 °F)
645:225 °C (437 °F)
623:204 °C (399 °F)
601:200 °C (392 °F)
579:257 °C (495 °F)
557:250 °C (482 °F)
535:190 °C (374 °F)
513:225 °C (437 °F)
491:190 °C (374 °F)
469:230 °C (446 °F)
447:177 °C (351 °F)
425:205 °C (401 °F)
403:150 °C (302 °F)
144:hydrogenated vegetable oil
29:
2148:
1411:"Oil, soybean, nutrients"
1255:"Oil, coconut, nutrients"
1030:"Nutritional Information"
256:. In Ireland and the UK,
203:Joseph Crosfield and Sons
79:and other food products.
1333:"Peanut oil, proximates"
1183:"Oil, canola, nutrients"
792:10.1002/14356007.a16_145
250:The J.M. Smucker Company
1281:"Oil, corn, nutrients"
328:adverse health effects
230:
140:Hippolyte Mège-Mouriès
120:
61:
1381:"Rice Bran Oil FAQ's"
1151:John Wiley & Sons
1143:The Professional Chef
224:
118:
94:. Solid fat prevents
40:
32:Clipping (morphology)
1847:Vegetable shortening
1586:Edible fats and oils
1391:on 27 September 2014
990:on 18 February 2008.
374:Polyunsaturated fat
368:Monounsaturated fat
199:Procter & Gamble
160:ingredients such as
84:vegetable shortening
75:and is used to make
18:Vegetable shortening
2132:Watermelon seed oil
1147:Hoboken, New Jersey
1059:World Wildlife Fund
984:green can anywhere"
348:
193:, the home town of
71:that is a solid at
56:(where it is named
941:Grease is the Word
346:
231:
121:
111:History and market
62:
2174:
2173:
2144:
2143:
2140:
2139:
1855:
1854:
1787:Other animal fats
1307:"Lard, nutrients"
1160:978-0-470-42135-2
960:on 8 January 2012
911:Gressle, Lesley.
853:. Indigo Custom.
731:Harper, Douglas.
700:
699:
248:Crisco, owned by
187:Edwin Cuno Kayser
16:(Redirected from
2196:
2112:Pumpkin seed oil
2012:Mongongo nut oil
1904:
1866:
1732:Clarified butter
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1387:. Archived from
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1359:FoodData Central
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1145:(9th ed.).
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1098:"Butter, salted"
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191:Cincinnati, Ohio
73:room temperature
21:
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2199:
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2194:
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2179:
2178:
2175:
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2136:
2052:Ambadi seed oil
2042:
2036:
1970:
1939:palm kernel oil
1895:
1887:
1883:Shark liver oil
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1810:
1782:
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1712:
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850:Accepted Fables
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272:Shortened dough
183:Wilhelm Normann
113:
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27:Food ingredient
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2072:Grape seed oil
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2057:Apple seed oil
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1924:Cottonseed oil
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1229:Food Chemistry
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892:. Period Paper
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319:
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293:pastry blender
289:food processor
273:
270:
208:cottonseed oil
154:monoglycerides
112:
109:
77:crumbly pastry
26:
24:
14:
13:
10:
9:
6:
4:
3:
2:
2201:
2190:
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2177:
2167:
2166:Essential oil
2164:
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2159:
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2154:
2151:
2150:
2147:
2133:
2130:
2128:
2125:
2123:
2120:
2118:
2117:Rice bran oil
2115:
2113:
2110:
2108:
2107:Poppyseed oil
2105:
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2027:Pistachio oil
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2020:
2018:
2015:
2013:
2010:
2008:
2005:
2003:
2002:Macadamia oil
2000:
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1967:
1966:Sunflower oil
1964:
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1957:
1956:Safflower oil
1954:
1952:
1949:
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1944:
1940:
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1932:
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1927:
1925:
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1912:
1911:
1909:
1905:
1902:
1899:
1894:
1890:
1884:
1881:
1879:
1878:Cod liver oil
1876:
1875:
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1867:
1864:
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1858:
1848:
1845:
1843:
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1838:
1835:
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1825:
1823:
1822:Borneo tallow
1820:
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1128:
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860:9780976287551
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727:
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709:Spread (food)
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695:
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689:
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665:
662:
659:
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652:
651:Sunflower oil
649:
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638:
635:
632:
630:
629:Sunflower oil
627:
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619:
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561:
560:
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547:
544:
542:
541:Rice bran oil
539:
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531:
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375:
372:
369:
366:
363:
362:Saturated fat
360:
357:
354:
351:
350:
344:
340:
338:
333:
329:
325:
317:
315:
313:
309:
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240:
236:
235:refrigeration
228:
223:
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209:
204:
200:
197:manufacturer
196:
192:
188:
184:
180:
179:Paul Sabatier
177:
173:
172:Hydrogenation
169:
167:
163:
159:
155:
150:
145:
141:
138:
134:
130:
126:
117:
110:
108:
106:
101:
97:
96:cross-linking
93:
89:
85:
80:
78:
74:
70:
66:
59:
55:
51:
47:
43:
39:
33:
19:
2189:Cooking fats
2176:
2127:Tea seed oil
2022:Pine nut oil
1997:Hazelnut oil
1951:Rapeseed oil
1846:
1832:Mango butter
1827:Cocoa butter
1742:Niter kibbeh
1548:
1538:Bibliography
1523:. Retrieved
1518:
1509:
1497:. Retrieved
1492:
1483:
1471:. Retrieved
1466:
1457:
1445:. Retrieved
1440:
1431:
1419:. Retrieved
1414:
1405:
1393:. Retrieved
1389:the original
1384:
1375:
1363:. Retrieved
1358:
1349:
1337:. Retrieved
1327:
1315:. Retrieved
1310:
1301:
1289:. Retrieved
1284:
1275:
1263:. Retrieved
1258:
1249:
1232:
1228:
1222:
1191:. Retrieved
1186:
1177:
1142:
1106:. Retrieved
1101:
1092:
1083:
1074:
1062:. Retrieved
1058:
1049:
1037:. Retrieved
1033:
1009:. Retrieved
1005:
996:
988:the original
981:
974:
962:. Retrieved
958:the original
948:
920:. Retrieved
916:
906:
894:. Retrieved
884:
869:
849:
842:
833:
824:
816:
782:
772:12 September
770:. Retrieved
766:
736:
733:"shortening"
352:Type of fat
341:
321:
305:
297:table knives
295:, a pair of
282:
275:
247:
232:
227:triglyceride
170:
122:
83:
81:
64:
63:
57:
41:
2161:Cooking oil
2097:Perilla oil
2087:Mustard oil
2062:Avocado oil
1961:Soybean oil
1914:Coconut oil
1842:Shea butter
1768:Chicken fat
1064:25 November
1039:25 November
1011:25 November
922:25 November
896:24 November
563:Soybean oil
431:Coconut oil
380:Smoke point
310:or stirred
278:short dough
266:coconut oil
189:, moved to
158:hydrophilic
149:smoke point
2156:Plant oils
2122:Sesame oil
2067:Castor oil
2041:Fruit and
2032:Walnut oil
2007:Marula oil
1992:Cashew oil
1982:Almond oil
1946:Peanut oil
1907:Major oils
1893:Vegetables
1643:Pork belly
1385:AlfaOne.ca
1055:"Palm Oil"
964:5 December
715:References
680:shortening
497:Peanut oil
409:Canola oil
135:by French
131:from beef
65:Shortening
2102:Pequi oil
2092:Olive oil
2044:seed oils
2017:Pecan oil
1987:Argan oil
1929:Olive oil
1837:Margarine
1804:Whale oil
1658:Salt pork
1603:Pork fats
1395:3 October
1169:707248142
677:Vegetable
519:Olive oil
356:Total fat
324:trans fat
254:palm oils
129:margarine
2183:Category
2152:See also
2077:Hemp oil
1975:Nut oils
1934:Palm oil
1919:Corn oil
1778:Schmaltz
1773:Duck fat
1708:Tail fat
1693:Dripping
1653:Pancetta
1626:Szalonna
1525:24 April
1499:24 April
1447:24 April
1421:24 April
1365:24 April
1317:24 April
1291:24 April
1265:24 April
1193:24 April
1141:(2011).
703:See also
453:Corn oil
243:soybeans
239:corn oil
162:starches
98:between
1794:Blubber
1759:Poultry
1611:Fatback
1473:25 July
1339:11 July
337:Cookeen
312:batters
308:creamed
301:fingers
176:chemist
137:chemist
105:texture
67:is any
58:sdruttu
54:Corsica
42:Strutto
1799:Muktuk
1727:Butter
1703:Tallow
1684:mutton
1663:Tocino
1638:Lardon
1235:: 59.
1167:
1157:
1108:2 July
1034:Crisco
982:Crisco
857:
817:Inform
653:(high
576:57–58
529:59–74
526:13–19
466:52–54
463:27–29
460:13–14
422:24–26
419:62–64
387:Butter
332:Crisco
241:, and
216:Crisco
133:tallow
100:gluten
92:fibers
1870:Fishs
1718:Dairy
1670:Speck
1648:Bacon
1616:Lardo
655:oleic
532:6–16
285:tarts
262:Copha
166:sugar
50:Italy
1898:List
1861:Oils
1761:fats
1747:Smen
1737:Ghee
1720:fats
1698:Suet
1686:fats
1680:Beef
1633:Lard
1621:Salo
1594:Fats
1527:2020
1501:2020
1475:2021
1449:2020
1423:2020
1397:2014
1367:2020
1341:2024
1319:2020
1293:2020
1267:2020
1195:2020
1165:OCLC
1155:ISBN
1110:2024
1066:2023
1041:2023
1013:2023
966:2011
924:2023
917:Etsy
898:2023
855:ISBN
774:2020
684:100
660:100
633:100
607:Ghee
585:Suet
567:100
545:100
523:100
501:100
479:100
475:Lard
457:100
416:6–7
413:100
376:(g)
370:(g)
364:(g)
358:(g)
291:, a
258:Trex
212:lard
195:soap
164:and
125:lard
88:lard
52:and
46:lard
1237:doi
1233:120
819:18.
788:doi
693:28
690:41
687:25
666:84
663:12
642:66
639:20
636:10
617:29
614:62
611:99
595:32
592:52
589:94
573:22
570:15
554:37
551:38
548:25
510:20
507:57
504:16
488:11
485:45
482:39
438:83
435:99
397:21
394:51
391:81
69:fat
2185::
1517:.
1491:.
1465:.
1439:.
1413:.
1383:.
1357:.
1309:.
1283:.
1257:.
1231:.
1203:^
1185:.
1163:.
1153:.
1149::
1118:^
1100:.
1082:.
1057:.
1032:.
1021:^
1004:.
932:^
915:.
832:.
815:,
798:^
765:.
747:^
735:.
723:^
669:4
657:)
620:4
598:3
444:2
441:6
400:3
314:.
299:,
276:A
268:.
225:A
168:.
107:.
1900:)
1896:(
1682:/
1578:e
1571:t
1564:v
1529:.
1503:.
1477:.
1451:.
1425:.
1399:.
1369:.
1343:.
1321:.
1295:.
1269:.
1243:.
1239::
1197:.
1171:.
1112:.
1086:.
1068:.
1043:.
1015:.
968:.
926:.
900:.
878:.
863:.
836:.
790::
776:.
741:.
60:)
34:.
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
