226:, 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,
324:
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
199:, 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
105:
211:
27:
323:
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,
292:, 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.
331:
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
135:
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
140:
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
194:
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
91:
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
272:
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
1147:
968:
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1127:
847:
1216:
Katragadda HR, Fullana A, Sidhu S, Carbonell-Barrachina ÁA (2010). "Emissions of volatile aldehydes from heated cooking oils".
332:
shortening to lower the risk of coronary heart disease by inhibiting the absorption of cholesterol in the small intestine.
1534:
History of Soy Oil
Shortening: A Special Report on The History of Soy Oil, Soybean Meal, & Modern Soy Protein Products
775:
Ian P. Freeman, "Margarines and
Shortenings" Ullmann's Encyclopedia of Industrial Chemistry, 2005, Wiley-VCH, Weinheim
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902:"933 Crisco Vintage Ad, Advertising Art, Magazine Ad, 1930's Dinner, Advertisement, 1930's Recipes, Great for Framing"
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203:, Procter & Gamble instead began selling it as a vegetable fat for cooking purposes in June 1911, calling it "
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The idea of shortening dates back to at least the 18th century, well before the invention of modern, shelf-stable
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315:, 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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879:"1919 Ad Crisco Woman Cooking Shortening Frying Lard - ORIGINAL ADVERTISING SEP4"
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1452:"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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1324:. FoodData Central, USDA Agricultural Research Service. 28 April 2021
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819:"Annual report of the Commissioner of Patents for the year 1905"
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802:"Giants of the Past: The Battle Over Hydrogenation (1903–1920)"
207:", 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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1426:"Beef, variety meats and by-products, suet, raw, nutrients"
1202:
991:"Final Determination Regarding Partially Hydrogenated Oils"
943:"Products - Shortening - All-Vegetable Shortening - Crisco"
1538:
History of
Soybeans and Soy foods: 1100 B.C. to the 1980s.
1013:
1011:
752:"Learn About Each Variety of Shortening to Use in Baking"
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of organic substances was first developed by the French
1069:"Phytosterol esters (Plant Sterol and Stanol Esters)"
319:. Consequently, a low trans fat variant of US brand
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1093:. USDA Agricultural Research Service. 1 April 2019
945:. Crisco.com. 30 September 2010. Archived from
969:"Frequently Asked Questions: I can't find the
336:Properties of common cooking fats (per 100 g)
276:, the shortening is cut into the flour with a
190:. He had worked for British soap manufacturer
1559:
8:
328:was also reformulated to remove trans fats.
218:molecule, the main constituent of shortening
1540:Lafayette, California (US): Soyinfo Center.
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1532:William Shurtleff and Akiko Aoyagi, 2007.
1205:. United States Department of Agriculture.
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112:Originally shortening was synonymous with
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249:is a popular brand, while in Australia,
170:in 1897, and in 1901 the German chemist
932:, Guardian Unlimited, 27 September 2006
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1073:Institute of Food Science + Technology
1344:"Oil, olive, extra virgin, nutrients"
7:
1510:. USDA Agricultural Research Service
1484:. USDA Agricultural Research Service
1458:. USDA Agricultural Research Service
1432:. USDA Agricultural Research Service
1406:. USDA Agricultural Research Service
1350:. USDA Agricultural Research Service
1302:. USDA Agricultural Research Service
1276:. USDA Agricultural Research Service
1250:. USDA Agricultural Research Service
1178:. USDA Agricultural Research Service
745:
743:
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1536:, from the unpublished manuscript,
108:A 1918 advertisement for shortening
1504:"Shortening, vegetable, nutrients"
836:Massee, Jordon (4 February 2024).
14:
1128:The Culinary Institute of America
307:Health concerns and reformulation
37:, a type of shortening common in
750:Moncel, Bethany (31 July 2020).
253:is popular, made primarily from
1203:"Nutrient database, Release 25"
1230:10.1016/j.foodchem.2009.09.070
1:
865:"Shortening and Cooking Oils"
75:. In the earlier centuries,
975:. Crisco.com. Archived from
116:, but with the invention of
33:, or clarified pork fat, or
800:Jackson & List (2007).
727:Online Etymology Dictionary
2194:
2071:Linseed oil (flaxseed oil)
1478:"Sunflower oil, nutrients"
685:165 °C (329 °F)
634:225 °C (437 °F)
612:204 °C (399 °F)
590:200 °C (392 °F)
568:257 °C (495 °F)
546:250 °C (482 °F)
524:190 °C (374 °F)
502:225 °C (437 °F)
480:190 °C (374 °F)
458:230 °C (446 °F)
436:177 °C (351 °F)
414:205 °C (401 °F)
392:150 °C (302 °F)
133:hydrogenated vegetable oil
18:
2137:
1400:"Oil, soybean, nutrients"
1244:"Oil, coconut, nutrients"
1019:"Nutritional Information"
245:. In Ireland and the UK,
192:Joseph Crosfield and Sons
68:and other food products.
1322:"Peanut oil, proximates"
1172:"Oil, canola, nutrients"
781:10.1002/14356007.a16_145
239:The J.M. Smucker Company
1270:"Oil, corn, nutrients"
317:adverse health effects
219:
129:Hippolyte Mège-Mouriès
109:
50:
1370:"Rice Bran Oil FAQ's"
1140:John Wiley & Sons
1132:The Professional Chef
213:
107:
83:. Solid fat prevents
29:
21:Clipping (morphology)
1836:Vegetable shortening
1575:Edible fats and oils
1380:on 27 September 2014
979:on 18 February 2008.
363:Polyunsaturated fat
357:Monounsaturated fat
188:Procter & Gamble
149:ingredients such as
73:vegetable shortening
64:and is used to make
2121:Watermelon seed oil
1136:Hoboken, New Jersey
1048:World Wildlife Fund
973:green can anywhere"
337:
182:, the home town of
60:that is a solid at
45:(where it is named
930:Grease is the Word
335:
220:
110:
100:History and market
51:
2163:
2162:
2133:
2132:
2129:
2128:
1844:
1843:
1776:Other animal fats
1296:"Lard, nutrients"
1149:978-0-470-42135-2
949:on 8 January 2012
900:Gressle, Lesley.
842:. Indigo Custom.
720:Harper, Douglas.
689:
688:
237:Crisco, owned by
176:Edwin Cuno Kayser
2185:
2101:Pumpkin seed oil
2001:Mongongo nut oil
1893:
1855:
1721:Clarified butter
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1376:. Archived from
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1134:(9th ed.).
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1087:"Butter, salted"
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180:Cincinnati, Ohio
62:room temperature
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2168:
2167:
2164:
2159:
2125:
2041:Ambadi seed oil
2031:
2025:
1959:
1928:palm kernel oil
1884:
1876:
1872:Shark liver oil
1840:
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839:Accepted Fables
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756:The Spruce Eats
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263:
261:Shortened dough
172:Wilhelm Normann
102:
24:
17:
16:Food ingredient
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2061:Grape seed oil
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2046:Apple seed oil
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1913:Cottonseed oil
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1804:Vegetable fats
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1218:Food Chemistry
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928:The Guardian:
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881:. Period Paper
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308:
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282:pastry blender
278:food processor
262:
259:
197:cottonseed oil
143:monoglycerides
101:
98:
66:crumbly pastry
15:
13:
10:
9:
6:
4:
3:
2:
2190:
2179:
2176:
2175:
2173:
2166:
2156:
2155:Essential oil
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2143:
2140:
2139:
2136:
2122:
2119:
2117:
2114:
2112:
2109:
2107:
2106:Rice bran oil
2104:
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2099:
2097:
2096:Poppyseed oil
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2042:
2039:
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2036:
2034:
2028:
2022:
2019:
2017:
2016:Pistachio oil
2014:
2012:
2009:
2007:
2004:
2002:
1999:
1997:
1994:
1992:
1991:Macadamia oil
1989:
1987:
1984:
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1979:
1977:
1974:
1972:
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1968:
1966:
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1956:
1955:Sunflower oil
1953:
1951:
1948:
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1945:Safflower oil
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1926:
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1921:
1919:
1916:
1914:
1911:
1909:
1906:
1904:
1901:
1900:
1898:
1894:
1891:
1888:
1883:
1879:
1873:
1870:
1868:
1867:Cod liver oil
1865:
1864:
1862:
1860:
1856:
1853:
1851:
1847:
1837:
1834:
1832:
1829:
1827:
1824:
1822:
1819:
1817:
1814:
1812:
1811:Borneo tallow
1809:
1808:
1806:
1802:
1794:
1791:
1789:
1786:
1785:
1784:
1781:
1780:
1778:
1774:
1768:
1765:
1763:
1760:
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1755:
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1749:
1745:
1737:
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1729:
1727:
1724:
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1722:
1719:
1717:
1714:
1713:
1711:
1708:
1704:
1698:
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1603:
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1598:
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1576:
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1539:
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1531:
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1526:
1509:
1505:
1499:
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1483:
1479:
1473:
1470:
1457:
1453:
1447:
1444:
1431:
1427:
1421:
1418:
1405:
1401:
1395:
1392:
1379:
1375:
1371:
1365:
1362:
1349:
1345:
1339:
1336:
1323:
1317:
1314:
1301:
1297:
1291:
1288:
1275:
1271:
1265:
1262:
1249:
1245:
1239:
1236:
1231:
1227:
1223:
1219:
1212:
1209:
1204:
1198:
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1177:
1173:
1167:
1164:
1159:
1155:
1151:
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1137:
1133:
1129:
1123:
1121:
1119:
1117:
1115:
1113:
1111:
1109:
1105:
1092:
1088:
1082:
1079:
1074:
1070:
1064:
1061:
1049:
1045:
1039:
1036:
1024:
1020:
1014:
1012:
1008:
996:
992:
986:
983:
978:
974:
972:
964:
961:
948:
944:
938:
935:
931:
925:
923:
919:
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903:
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880:
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866:
859:
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851:
849:9780976287551
845:
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832:
829:
824:
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811:
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797:
795:
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791:
789:
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782:
778:
772:
769:
757:
753:
746:
744:
742:
740:
738:
734:
729:
728:
723:
716:
714:
710:
703:
699:
698:Spread (food)
696:
695:
691:
684:
681:
678:
675:
672:
670:
667:
664:
663:
660:
657:
654:
651:
648:
645:
641:
640:Sunflower oil
638:
637:
633:
630:
627:
624:
621:
619:
618:Sunflower oil
616:
615:
611:
608:
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586:
583:
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555:
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550:
549:
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536:
533:
531:
530:Rice bran oil
528:
527:
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517:
514:
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388:
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382:
379:
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373:
370:
367:
364:
361:
358:
355:
352:
351:Saturated fat
349:
346:
343:
340:
339:
333:
329:
327:
322:
318:
314:
306:
304:
302:
298:
293:
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244:
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235:
233:
229:
225:
224:refrigeration
217:
212:
208:
206:
202:
198:
193:
189:
186:manufacturer
185:
181:
177:
173:
169:
168:Paul Sabatier
166:
162:
161:Hydrogenation
158:
156:
152:
148:
144:
139:
134:
130:
127:
123:
119:
115:
106:
99:
97:
95:
90:
86:
85:cross-linking
82:
78:
74:
69:
67:
63:
59:
55:
48:
44:
40:
36:
32:
28:
22:
2178:Cooking fats
2165:
2116:Tea seed oil
2011:Pine nut oil
1986:Hazelnut oil
1940:Rapeseed oil
1835:
1821:Mango butter
1816:Cocoa butter
1731:Niter kibbeh
1537:
1527:Bibliography
1512:. Retrieved
1507:
1498:
1486:. Retrieved
1481:
1472:
1460:. Retrieved
1455:
1446:
1434:. Retrieved
1429:
1420:
1408:. Retrieved
1403:
1394:
1382:. Retrieved
1378:the original
1373:
1364:
1352:. Retrieved
1347:
1338:
1326:. Retrieved
1316:
1304:. Retrieved
1299:
1290:
1278:. Retrieved
1273:
1264:
1252:. Retrieved
1247:
1238:
1221:
1217:
1211:
1180:. Retrieved
1175:
1166:
1131:
1095:. Retrieved
1090:
1081:
1072:
1063:
1051:. Retrieved
1047:
1038:
1026:. Retrieved
1022:
998:. Retrieved
994:
985:
977:the original
970:
963:
951:. Retrieved
947:the original
937:
909:. Retrieved
905:
895:
883:. Retrieved
873:
858:
838:
831:
822:
813:
805:
771:
761:12 September
759:. Retrieved
755:
725:
722:"shortening"
341:Type of fat
330:
310:
294:
286:table knives
284:, a pair of
271:
264:
236:
221:
216:triglyceride
159:
111:
72:
70:
53:
52:
46:
30:
2150:Cooking oil
2086:Perilla oil
2076:Mustard oil
2051:Avocado oil
1950:Soybean oil
1903:Coconut oil
1831:Shea butter
1757:Chicken fat
1053:25 November
1028:25 November
1000:25 November
911:25 November
885:24 November
552:Soybean oil
420:Coconut oil
369:Smoke point
299:or stirred
267:short dough
255:coconut oil
178:, moved to
147:hydrophilic
138:smoke point
2145:Plant oils
2111:Sesame oil
2056:Castor oil
2030:Fruit and
2021:Walnut oil
1996:Marula oil
1981:Cashew oil
1971:Almond oil
1935:Peanut oil
1896:Major oils
1882:Vegetables
1632:Pork belly
1374:AlfaOne.ca
1044:"Palm Oil"
953:5 December
704:References
669:shortening
486:Peanut oil
398:Canola oil
124:by French
120:from beef
54:Shortening
2091:Pequi oil
2081:Olive oil
2033:seed oils
2006:Pecan oil
1976:Argan oil
1918:Olive oil
1826:Margarine
1793:Whale oil
1647:Salt pork
1592:Pork fats
1384:3 October
1158:707248142
666:Vegetable
508:Olive oil
345:Total fat
313:trans fat
243:palm oils
118:margarine
2172:Category
2141:See also
2066:Hemp oil
1964:Nut oils
1923:Palm oil
1908:Corn oil
1767:Schmaltz
1762:Duck fat
1697:Tail fat
1682:Dripping
1642:Pancetta
1615:Szalonna
1514:24 April
1488:24 April
1436:24 April
1410:24 April
1354:24 April
1306:24 April
1280:24 April
1254:24 April
1182:24 April
1130:(2011).
692:See also
442:Corn oil
232:soybeans
228:corn oil
151:starches
87:between
1783:Blubber
1748:Poultry
1600:Fatback
1462:25 July
1328:11 July
326:Cookeen
301:batters
297:creamed
290:fingers
165:chemist
126:chemist
94:texture
56:is any
47:sdruttu
43:Corsica
31:Strutto
1788:Muktuk
1716:Butter
1692:Tallow
1673:mutton
1652:Tocino
1627:Lardon
1224:: 59.
1156:
1146:
1097:2 July
1023:Crisco
971:Crisco
846:
806:Inform
642:(high
565:57–58
518:59–74
515:13–19
455:52–54
452:27–29
449:13–14
411:24–26
408:62–64
376:Butter
321:Crisco
230:, and
205:Crisco
122:tallow
89:gluten
81:fibers
1859:Fishs
1707:Dairy
1659:Speck
1637:Bacon
1605:Lardo
644:oleic
521:6–16
274:tarts
251:Copha
155:sugar
39:Italy
1887:List
1850:Oils
1750:fats
1736:Smen
1726:Ghee
1709:fats
1687:Suet
1675:fats
1669:Beef
1622:Lard
1610:Salo
1583:Fats
1516:2020
1490:2020
1464:2021
1438:2020
1412:2020
1386:2014
1356:2020
1330:2024
1308:2020
1282:2020
1256:2020
1184:2020
1154:OCLC
1144:ISBN
1099:2024
1055:2023
1030:2023
1002:2023
955:2011
913:2023
906:Etsy
887:2023
844:ISBN
763:2020
673:100
649:100
622:100
596:Ghee
574:Suet
556:100
534:100
512:100
490:100
468:100
464:Lard
446:100
405:6–7
402:100
365:(g)
359:(g)
353:(g)
347:(g)
280:, a
247:Trex
201:lard
184:soap
153:and
114:lard
77:lard
41:and
35:lard
1226:doi
1222:120
808:18.
777:doi
682:28
679:41
676:25
655:84
652:12
631:66
628:20
625:10
606:29
603:62
600:99
584:32
581:52
578:94
562:22
559:15
543:37
540:38
537:25
499:20
496:57
493:16
477:11
474:45
471:39
427:83
424:99
386:21
383:51
380:81
58:fat
2174::
1506:.
1480:.
1454:.
1428:.
1402:.
1372:.
1346:.
1298:.
1272:.
1246:.
1220:.
1192:^
1174:.
1152:.
1142:.
1138::
1107:^
1089:.
1071:.
1046:.
1021:.
1010:^
993:.
921:^
904:.
821:.
804:,
787:^
754:.
736:^
724:.
712:^
658:4
646:)
609:4
587:3
433:2
430:6
389:3
303:.
288:,
265:A
257:.
214:A
157:.
96:.
1889:)
1885:(
1671:/
1567:e
1560:t
1553:v
1518:.
1492:.
1466:.
1440:.
1414:.
1388:.
1358:.
1332:.
1310:.
1284:.
1258:.
1232:.
1228::
1186:.
1160:.
1101:.
1075:.
1057:.
1032:.
1004:.
957:.
915:.
889:.
867:.
852:.
825:.
779::
765:.
730:.
49:)
23:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
