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From January 24, 2007, all Crisco shortening products were reformulated to contain less than one gram of trans fat per serving; the separately marketed trans fat-free version introduced in 2004 was consequently discontinued. [6] As of October 2022, Crisco consists of a blend of soybean oil, fully hydrogenated palm oil, and palm oil.
Up to 45% of the total fat in those foods containing human-made trans fats formed by partially hydrogenating plant fats may be trans fat. [ 44 ] [ 46 ] An analysis of some industrialized foods in 2006 found up to 30% "trans fats" in artificial shortening, 10% in breads and cake products, 8% in cookies and crackers, 4% in salty snacks, 7% in ...
Shortening is any fat that is a solid at room temperature and is used to make crumbly pastry and other food products. The idea of shortening dates back to at least the 18th century, well before the invention of modern, shelf-stable vegetable shortening. [1] In the earlier centuries, lard was the primary ingredient used to shorten dough. [2]
In this enlightened age of dining, most people know that artificial trans fats are bad. In fact, the FDA has already recommended artificial trans fats from partially hydrogenated oils be removed ...
Trans fats occur when hydrogen is added to vegetable oil. The cholesterol-raising fat appears in many processed foods because it creates a lasting shelf life, but the FDA has decided that it poses ...
Seafood chain Long John Silver's recently announced that its entire menu now has zero grams of trans fat due to a transition from partially hydrogenated cooking oils to 100 percent soybean oil in ...
Since 2010, vegetable oils and fats sold to consumers directly must contain only 2% of trans fat over total fat, and other food must contain less than 5% of their total fat. [9] Starting on 10 December 2014, Argentina has on effect a total ban on food with trans fat, a regulation that could save the government more than US$100 million a year on ...
Trans fats may be also found in some industrially produced foods, such as shortenings obtained by hydrogenation of vegetable oils. In light of recognized scientific evidence, nutritional authorities consider all trans fats equally harmful for health and recommend that their consumption be reduced to trace amounts.