Hydrogenation and Trans Fats For many years, the partial hydrogenation used in traditional Crisco created trans fats, which were linked to negative health outcomes. Most modern Crisco varieties are now labeled as containing zero grams of trans fat per serving, achieved through a complete hydrogenation process or the use of interesterified fats, aligning with contemporary dietary guidelines.
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Storage and Shelf Life One of the most significant advantages of Crisco is its remarkable shelf stability. Because it is composed of fully hydrogenated oil and contains minimal water, it is resistant to rancidity.
The Science and Composition of Crisco At its core, Crisco is a form of partially hydrogenated vegetable oil, historically made from cottonseed oil and now primarily a blend of soybean and fully hydrogenated palm oil. The key to its functionality lies in the hydrogenation process, which transforms liquid oils into a solid fat at room temperature.
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Moisture Retention: It retains moisture exceptionally well, leading to baked goods that stay fresh longer than those made with butter. Crisco offers a neutral flavor and a consistent, reliable texture that is ideal for specific applications where the fat's role is purely functional rather than flavorful.
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