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Nov 28, 2009 04:30 AM

Trans Fat Free Crisco

Has anyone heard whether the reformulated Crisco with 0g trans fats is yielding different results in baked goods than the old original version? My cousin seemed to think it was the case and had heard that people were trying to hoard the old variety. We're trying to figure out if it's truth or urban legend. Not sure if it's related or coincidence but my piecrusts were very difficult to handle this year but they were flaky and delicious.

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  1. From what I heard, at first the manufacturers had a lot of trouble reformulating all their various oils and shortenings to be trans fat free and to perform the same, but they finally figured it out a year or two ago. At first they said it couldn't be done and were fighting it, they didn't put it up for sale, but from what I hear, everything's fine now and they're very proud of themselves. I think it involved using soy oil rather than the artificial stuff? Not that I've compared side to side, but it IS nice not to have that pasty feeling in your mouth.

    4 Replies
    1. re: coll

      What do you mean, "Using soy oil rather than the artificial stuff"? I thought Crisco was soybean oil that had been partially hydrogenated with a heating process.

      1. re: visciole

        I meant straight soybean oil as opposed to hydrogenated.

        1. re: coll

          But then it would be liquid, no? I think maybe they're just fully hydrogenating it, or part of it, and then mixing it with liquid oil....?

          1. re: visciole

            Actually I don't know that much about Crisco, more about commercial "creamy" fry oil. It's probably proprietary information, I was just speculating.

            OK just checked their website, the only info they give, in five words or less, is that they have 0 trans fat. The main ingredient listed on the can I have is plain soybean oil, but then next is listed fully hydrogenated cottonseed, and partially hydrogenated cottonseed/soy. So the good news is it hasn't completely changed, and the bad news is that it's not really all that much healthier anyway.
            I'll have to make a batch of banana bread and see how it rises.

    2. I wouldn't trust Crisco as far as I could throw them.

      First of all, labeling regulations allow them to call anything with up to .5 g trans fat '0 grams' or 'trans fat free.'

      Secondly, fully hydrogenated oil (the basis for the new formulation) doesn't have a clean bill of health.

      I stick to butter. If I really want a super flaky crust I'll either clarify the butter or track down some palm oil. Neither or easy, but I'd much rather go through the trouble than use the reformulated Crisco.

      1 Reply
      1. re: scott123

        Actually I believe Trans Fat Free IS 0%; while Zero Trans Fat means .5% or less. Yes they are trying to confuse you, I don't trust any of these big companies as far as I can throw them myself. (FYI Crisco is part of Smucker and Pillsbury)

      2. To clarify, I'm not concerned with the health benefits of 0g trans fats, especially on Thanksgiving when calories don't count in my book. I really am interested to know if there is a difference in the performance of the reformulated Crisco when it comes to baked goods like piecrusts.

        1 Reply
        1. re: Velda Mae

          I feel like I made banana bread with it once and it didn't rise anywhere as high as usual. But I want to do it again before I say for sure.

        2. Consumer Reports did a test in pie crust and claims there's no difference:

          Seems to be about the same when I've made pie crust, too, although I did notice that the new Crisco doesn't get hard in the freezer like the old stuff did.