Soft fats that produce a crisp, flaky effect in baked products. Lard possesses the correct properties to a greater extent than any other single fat. Shortenings compounded from mixtures of fats or prepared by hydrogenation of oils are called lard compounds or lard substitutes.
Unlike oils, shortenings are plastic and disperse as a film through the batter, preventing the formation of a hard, tough mass.
Subjects: Medicine and Health.