Shortenings have long played a vital role in bakery and food manufacturing, appreciated for their ability to contribute tenderness, volume, and structure across a wide variety of products. Unlike liquid oils typically used in general cooking, baking shortenings are specifically formulated with defined solid fat content and melting profiles.

These characteristics help deliver the texture, stability, and mouthfeel associated with high-quality baked goods. Nonetheless, traditional shortenings are not without their limitations. They are often high in saturated and trans fats and provide limited nutritional value.

As health-conscious consumption continues