This is kinda silly, but does anyone know how Spectrum Naturals gets their non-hydrogenated solid shortening to stay solid/stable at room temperature? I checked their web site and although they have a wealth of info about what trans fats are, they are tight-lipped about how they get their shortening solid.
Spectrum's shortening is palm oil, which is solid at room temp. Palm oil is pretty high in saturated fat. It's 50% saturated, and butter is 66%, for example.
In the industry, palm oil is often called "tree lard" because of its similarity to animal fats.
On paper, it appears to be THE most saturated edible, non-synthetic fat around. Yes, moreso than lard or butterfat.
ebola
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