or Connect
VeggieBoards › Forums › Recipes › General Food Discussions › Non-hydrogenated solid vegetable shortening
New Posts  All Forums:Forum Nav:

Non-hydrogenated solid vegetable shortening

post #1 of 5
Thread Starter 
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.
post #2 of 5
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.
post #3 of 5
Thread Starter 
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.
post #4 of 5
Mmm...tamales would definitely be worth it!
post #5 of 5
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.



ebola
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: General Food Discussions
VeggieBoards › Forums › Recipes › General Food Discussions › Non-hydrogenated solid vegetable shortening