A mono-, di-, and triglyceride emulsifier composition is provided that is obtained by the interesterification or glycerolysis of triglycerides with glycerol. The diglyceride portion w/w is at least about 65% to about 80%, and most preferably from about 70% to about 80% (HiDi). The high diglyceride emulsifier is useful in preparing a trans free shortening from a non-hydrogenated vegetable oil for use in bakery goods, which then have a significantly lower saturated fat content and a substantially higher polyunsaturated level than heretofore available when a conventional mono- and diglyceride emulsifier is used in the goods. A preferred shortening that is predominantly in stable beta prime crystalline form is prepared by mixing on a weight to weight basis from about 10% to about 30%, and preferably about 15% to 20%, of the HiDi composition, with the remainder being non-hydrogenated soybean oil.