Why are monoglycerides added to shortening used in baked products?

Monoglycerides are added to shortening used in baked products primarily to function as emulsifiers. Because they are partial esters of glycerol containing only one fatty-acid radical, they possess the ability to aid in the formation and stabilization of emulsions within the dough or batter.1

In the context of baking, the inclusion of monoglycerides provides several key benefits:

• Improved Volume: They help create a more uniform dispersion of ingredients, which contributes to better aeration and increased volume in the finished product.21
• Enhanced Tenderness: By improving the shortening effect, they help modify the texture and mouthfeel of baked goods, resulting in a more tender crumb.31
• Retarded Staling: They assist in maintaining the quality of the product over time, effectively extending its shelf life by retarding the staling process.21