What does emulsifier do in shortenings?

Emulsifiers including monoglycerides and diglycerides are commonly used in the production of shortenings. When the shortening is used in batter-based products, emulsifiers will help with the dispersion of the shortening throughout the batter. In the formulation of all soft wheat products, shortening is added primarily to provide a soft, tender bite,which, emulsifiers are playing important role in these parts, like incorporating air when the dough is beaten, and confering a good structure to the final products.