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Shortening is any fat that is a solid at room temperature and is used to make crumbly pastry and other food products. The idea of shortening dates back to at least the 18th century, well before the invention of modern, shelf-stable vegetable shortening. [1] In the earlier centuries, lard was the primary ingredient used to shorten dough. [2]
Crisco is an American brand of shortening that is produced by B&G Foods.Introduced in June 1911 [1] by Procter & Gamble, it was the first shortening to be made entirely of vegetable oil, originally cottonseed oil.
Critics' "hateful eight" oils consist of canola, corn, cottonseed, soy, sunflower, safflower, grapeseed, and rice bran oils, [8] which are creations of industrialization in the early twentieth century. In the United States, cottonseed oil was developed and marketed by Procter & Gamble as the creamed shortening Crisco in 1911. [11]
It has a high saturated fatty acid content and no trans fat. At retail, refined lard is usually sold as paper-wrapped blocks. Many cuisines use lard as a cooking fat or shortening, or as a spread in the same ways as butter. It is an ingredient in various savoury dishes such as sausages, pâtés, and fillings.
Soybean margarine (vegetable shortening) soy protein (concentrate, isolate) soy milk; soy sauce (tamari, teriyaki sauce) tempeh (fermented whole soybeans) textured vegetable protein (used as meat substitute or extender in school and prison meal programs) tofu (prepared from soy milk, coagulated, pressed to remove excess water)
Spry was a brand of vegetable shortening produced by Lever Brothers starting in 1936. It was a competitor for Procter & Gamble's Crisco, and through aggressive marketing through its mascot Aunt Jenny had reached 75 percent of Crisco's market share.