Kind of funny that this was posted this week as I’ve just read up on the difference between partially and fully hydrogenated oils last week. I did it because I saw that Crisco has come out with a trans fat free shortening and I just didn’t believe that could be possible.
Seems it is. Once oils are fully hydrogenated, they’re too hard make into cookies and such but if they’re blended with regular unsaturated oils they can become the consistency of shortening and be used for trans fat free cooking. Fully hydrogenating oils does increase the amount of saturated fats, of course, but those are better than trans fats if eaten in moderation (and trans fats not at all).
Anyway, I didn’t come here to sound like a know-it-all, because I’m certainly not, but I thought I’d share this knowledge so you can all make yummy cookies.
Oh, and I was curious: is the date at the top of the page where the questions are the date the question was asked or the date it was answered? 1988 seems pretty out of date for a question about this since science has helped us learned so much since then.
Uh, that’s all.