Tenderizers and Softeners

Some tenderizers, such as fats, oils, and certain emulsifiers, work by coating gluten strands (and other structure builders). This reduces gluten development in at least one way. Proteins coated with fat cannot absorb water and properly hydrate. Unless they hydrate, glutenin and gliadin proteins cannot adequately bond and form a large gluten network. Short gluten strands form instead, and the product is tenderized. The use of the term shortening to mean “fat” is derived from this ability of fats to shorten gluten strands.