I think when you see the machine ,you will see more clearly .The emulsifying effect depends on the emulsifier and agitator . From http://www.alliedtechltd.com/ ,you can see the machine .
yes it will curdle. High Ratio Shortening contains emulsifiers that allow it to hold a large amount of liquid without curdling. do NOT substitute regular shortening or butter into a recipe that specifically says High ratio or emulsified shortening.
A high-ratio (hi-ratio) cake is one that has a high ratio of sugar and liquid (usually eggs) to flour. High ratio cakes require a special shortening (called emulsified shortening) containing emulsifying agents to allow the mixture to hold such high amounts of sugar and liquids. Generally speaking, the process of making a high ratio cake includes blending your flour with emulsified shortening, then adding the liquids.
fat
By the Liver.
Emulsified shortening is also known as cake, icing or high ratio shortening. It can absorb more sugar and liquid than regular vegetable shortening and gives a finer/smoother texture to cakes while helping to keep them moist, as well as keeping icings more stable. It's mostly used in icings and cakes where the recipe contains a large percentage of sugar. Alpine Hi-Ratio Shortening and Sweetex are the most common brands.
micelles
emulsification
about 2.00$
Mayonnaise is an emulsified sauce. An emulsified sauce is on that mixes two immiscible liquids, like oil and water using an emulsifier, like egg yolk.
Shortening with emulsifiers added to it
A shortening of distributor.Sometimes a shortening of distribution.
Steapsin acts on emulsified fats and convert them to fatty acids and glycerol.