Can you substitute margarine for shortening?

By Dr Anny Manrich (PhD)

Page last updated: 02/04/2023 | Next review date: 02/04/2025

Author bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights:

Research and Technology at the Brazilian Agricultural Research Corporation
PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.

Professional Experience:

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.

Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.

Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.

Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.

In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
1999 One year scholarship at the Technical University of Munich
2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.

Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.

Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.

Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.

Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.

Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..

Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.

Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.

Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..

Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

Book Chapter

Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.

Conference Papers

Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.

Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.

Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.

Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.

You can view some of Dr Anny’s work below and links to her professional profile.

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

Dr Anny Manrich (PhD)

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In this article, we will answer the question “Can you substitute margarine for shortening?”, and what are the best substitutes for shortening?

Can you substitute margarine for shortening?

Yes, you can substitute margarine for shortening. Since margarine has a higher water content than shortening, you need to add a little more water when replacing shortening with margarine in a recipe. Depending upon the type of product you are making, you can try other substitutes for shortening as well.

National data on table margarines sold in Portugal back in 1991 showed a high prevalence of trans fatty acids in margarines (0.45%–14.2% in the fat). The two main margarines and shortening industries in Portugal signed a commitment to reduce TFA in their products back in 1995 but, despite the visible reduction in 2002 (range 0.2–8.9%), 80% of the samples were still prepared with hydrogenated or partially hydrogenated fats (1).

Best substitutes for shortening

Vegetable oil

Vegetable oil is an excellent substitute for shortening in cooking and baking. When substituting vegetable oil shortening in cookies and cakes, use three parts oil for every four parts of shortening.

To adjust the flavor and texture, add a bit more sugar and eggs. Coconut oil works great in baking, especially where you can let the mild coconut flavor of the coconut oil shine through. However, despite its saturated nature, the use of CO as a cooking oil should not be encouraged, once it exhibits a low smoking point (171°C) and its use in continuous deep-frying leads to the production of carcinogenic substances, such as polycyclic aromatic hydrocarbons and aromatic amines. Oils with higher smoking points are preferred for deep frying, such as canola oil (238°C), corn oil (232°C), and soybean oil (238°C) (4).

Among vegetable oils, peanut oil is best suited for deep-frying due to its high smoke point of 230°C (2) while olive oil can be used in baking, sauteing, shallow-frying, etc (3). Olive oil has a distinct flavor due to which it only works well in savory baked goods.

Applesauce

Applesauce, as a substitute for shortening, works great in sweet cakes and cookies. Substitute ½ cup of applesauce for every cup of shortening called for in the recipe.

In a study, applesauce was used as a fat replacer to produce cookies. The results showed that applesauce can be a successful substitute of fat in chocolate chip cookies. Replacing butter with applesauce improves the nutritional value of chocolate chip cookies. Maintaining a proper balance between applesauce and fat is important for an acceptable cookie texture, because cookies tend to become softer in texture with an increase in applesauce (5).

It is better to opt for unsweetened applesauce so you can control the amount of sugar in the recipe. However, if you used sweetened applesauce, cut back on the amount of sugar in the recipe.

You can also substitute pureed prunes for shortening in baking. Estimate a 1:1 ratio for substitution. Last but not least, mashed bananas also make for a great substitute for shortening in baking. Both applesauce and bananas result in a denser crumb.

Animal fats

Animal fats like lard and suet can also be substituted for shortening. Animal fats have a higher saturated fat content. So, skip past this substitute if you have underlying health issues.

Moreover, animal fats have a distinct flavor and should only be used if it blends well with the flavors of your food product. Substitute a cup of lard minus 2 tablespoons for every cup of shortening called for in the recipe.

On the other hand, margarines and shortenings are obtained through the hydrogenation process, which can produce trans fatty acids. Trans fat is related to negative health conditions. Trans fatty acids or trans fats are produced when food manufacturers add hydrogen to unsaturated vegetable oils to saturate or partially saturate their unsaturated bonds for use in cooking, frying, or baking. This hydrogenation process increases the stability, resistance to oxidation, and shelf life of vegetable oils. In addition, hydrogenation raises the melting point of unsaturated vegetable oils, which are liquid at room temperature. This process hardens the oils and converts them into solid or semisolid fats. A solid texture is necessary for the manufacture of shortenings and margarine.

An option for replacing trans fats is a return to butter, lard, and tallow as fat additives because these substances are very low in trans fats. However, these substances are high in saturated fat and cholesterol and extremely atherogenic (6).

How to substitute butter for shortening?

Generally, you can get away with substituting butter for shortening in a 1:1 ratio. In other recipes, the water content of the butter comes into play.

Margarine is 100% fat whereas butter contains only 85% fat. This extra moisture content may slightly change the texture of your baked product. The change will not be drastic and can be fixed by using some extra pure fat.

What happens if you substitute butter for shortening?

Shortening makes the cookies chewier while butter results in a slightly crispy texture on the edges of the cookies. Moreover, butter imparts a richness to the flavor of cookies. Estimate a 1:1 ratio when substituting butter for margarine in a recipe.

In cakes and bread, you cannot tell if you used butter or margarine. So, cakes and bread offer the easiest substitution.

Pie Crust made with shortening has a flakier texture than that made with butter. So, you are better off without replacing shortening with butter if you like a flaky pie crust.

How to substitute shortening for butter?

If you did not anticipate that you will run out of butter for your next baking project, do not fret because we have got you covered. Use the following adjustments to substitute shortening for butter in a recipe.

Use 1 cup shortening to replace every cup of butter called for in the recipe. Add ¼ tsp. Salt if desired.
Replace ½ cup butter with ½ cup shortening plus ⅛ tsp. Salt, if desired.
Swap ¼ cup shortening with ¼ cup butter and add a dash of salt if you like.

What is a good shortening substitute in frosting?

The structure and texture of frosting greatly depend upon the kind of fat you use to make it. Therefore, you need to choose wisely. Frosting made using confectioner’s sugar and shortening has a stable structure and a neutral flavor.

Buttercream frosting does not hold its shape for too long. It easily melts if kept for too long on the counter.

However, the frosting made with butter has a very rich flavor. Instead of swapping shortening in a one-to-one ratio with butter, you can also use a combination of coconut oil and margarine, or a combination of all three.