Steve Wertz wrote:
> On Tue, 19 Sep 2006 23:49:43 GMT, Matt wrote:
>
>> The Cook wrote:
>>> On Tue, 19 Sep 2006 21:25:40 GMT, Matt >
>>> wrote:
>>>
>>>> I am looking for an oil to use for frying.
>>>>
>>>> I don't want to use hydrogenated oils (notably Crisco and other
>>>> shortenings) because of health concerns.
>>> Check out the Crisco in the green can. It is no hydrogenated and has
>>> no trans fats.
>> Are you sure that it's not hydrogenated? I believe you're wrong about
>> that. Please read the label and tell us what you find. As for having
>> no trans fat: If it's hydrogenated, it has trans fat despite the label
>
> It comes in solid form (sticks and cans) and the web-site
> advertises it a 0-grams trans-fat. So somehow they got it into a
> solid form without giving it trans-fats.
>
> If it were a [partially] hydrogenated product, I can't imagine
> any size serving of it having less than .5 grams trans-fat -
> legally making it trans-fats-free product.
>
> Unfortunately crisco.com isn't too keen on publishing ingredient
> and nutritional information for their products (I wonder why?).
>
> -sw

I found a can of the stuff in the fridge, and the ingredients are (in
order): sunflower, soy, fully-hydrogenated cottonseed, mono- and
di-glycerides.

The cottonseed contributes no trans fat since it is fully rather than
partly hydrogenated. The sunflower and soy contribute no trans fat. I
don't know the definition of the mono- and di-glycerides relative to
whether they are hydrogenated, but those seem to be the only possible
sources of trans fat.

But I expect that the unsaturated components (sunflower and soy), which
are the biggest ingredients, are going to make the smoke point a lot
lower than that of regular Crisco.