Lipids—especially emulsifiers such as mono- and diglycerides in high-ratio shortenings— interfere with the process of retrogradation of gelatinized starch. One way that lipids prevent the retrogradation of starch is by preventing starch granules from gelatinizing in the first place. Lipids also bond directly with starch molecules so that they cannot bond with each other. Since starch retrogradation is a major cause of staling in baked goods, lipids prevent the hard, dry, crumbly texture and loss of flavor associated with staling.