Shortening powders are simple, versatile and convenient ways to enhance functional properties of foods. The objective of this study was to evaluate the water relations of shortening powders, produced by freeze-drying emulsions. Shortening powders were obtained by drying oil-in-water emulsions of skim milk solids and babassu fat, with no added emulsifier; by lyophilization. The hygroscopic behaviour of the shortening powders was characterized by water sorption isotherms and sorption kinetics. Low affinity for water as well as the recrystallization phenomena of lactose was observed. Structural alterations were not observed in the shortening powders submitted to the thermal treatment. This shows good thermal stability of the product. It was concluded that the shortening powders showed high fat content low affinity for water and good thermal stability.