Shortenings

Nutex is a partially hydrogenated shortening that is semi-liquid and slightly thick. It contains propylene glycol monosterate, mono & diglycerides. It's melting point is 70 to 75 degrees and is used in the production of cakes.
Primex is known as an all-purpose shortening. It contains soybean and palm oils with dimethylpoly-siloxane. No emulsifiers are added, and is best for creaming. It's melting point is 111 to 123 degrees. I have used it with water in the production of savory Pate A Choux and received great height and a very dry, crisp crust. I have also used it successfully in brownies where the chocolate flavor comes through well, and it gives a nice mouth feel.
Sweetex is a high ratio shortening that is partially hydrogenated. It also contains soybean and palm oils and added diglycerides and emulsifiers (3%-5%) which tend to increase the shortening's moisture retention abilities. It spreads easily throughout the batter and quickly coats the particles of sugar and flour. It's melting point is the same as Primex. Sweetex is used in the production of icings (nice white color, good for wedding cakes, and does not melt), cakes (where the amount of sugar is greater than the amount of flour), and sweet doughs. This is the most expensive of the three because of the added emulsifiers.
You can always use part shortening with part butter in items like cookies and pie crust to control cost. I hope this information helps you in determining which shortening is best for your products. Happy Baking, joy.