Non-hydrogenated solid vegetable shortening - VeggieBoards
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#1 Old 07-02-2004, 11:52 AM
 
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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.
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#2 Old 07-02-2004, 11:59 AM
 
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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.
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#3 Old 07-02-2004, 12:01 PM
 
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Ah yes, I remember reading about the palm oil solidity in Fatland. Thanks.



I try not to use veg shortening generally, but tamales for The Fourth have to have it.
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#4 Old 07-02-2004, 12:29 PM
 
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Mmm...tamales would definitely be worth it!
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#5 Old 07-02-2004, 03:21 PM
 
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hmmm...how about coconut oil?

On paper, it appears to be THE most saturated edible, non-synthetic fat around. Yes, moreso than lard or butterfat.



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