The present invention relates to a shortening system for use as dough fat or filling fat. The shortening system contains unhydrogenated or non-hydrogenated vegetable oil, such as a highly unsaturated, non-hydrogenated or unhydrogenated vegetable oil, e.g., soybean oil, sunflower oil, corn oil, ricebran oil, or cottonseed oil and a minimum or minor amount (e.g., by weight about 3-10%, advantageously about 3-7%, more advantageously about 3-6% or about 3-5% or less than about 6% or less than about 8%) of an emulsifier composition The emulsifier composition comprises a monoglyceride and/or diglyceride, an alpha tending emulsifier and an ionic emulsifier. Methods for making and using such a shortening system and products from the use of such a shortening system are also disclosed.
