Shortening

Shortening is any fat that is solid at room temperature and is used to make pastry and other foods crumbly; lard was historically the main shortening agent, and the name reflects its effect of making dough behave as if made of short fibers rather than developing the elasticity that comes from gluten cross-linking, which solid fat prevents. German chemist Wilhelm Normann developed and patented fat hydrogenation in 1902, which made commercial vegetable shortening possible, and Procter and Gamble launched Crisco in 1911, marketed as cheaper than and superior to animal fats for its neutral flavor and high smoke point. Concerns about trans fats and coronary artery disease later led manufacturers to reformulate their products, and Crisco today is made with fully rather than partially hydrogenated oils.