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.
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.
Crisco brand butter shortening contains butter flavor, while regular Crisco brand shortening does not. This gives the butter shortening a buttery taste that the regular shortening lacks. Both can be used interchangeably in recipes that call for shortening.
One gallon of emulsified sulfur weighs approximately 10 to 12 lbs. The weight may vary slightly depending on the concentration of sulfur in the emulsion.
A shortening of distributor.Sometimes a shortening of distribution.
Butter is the best replacement for shortening.