Shortening - Crisco

Decorating By amyfj1 Updated 14 Sep 2009 , 1:37am by JanH

amyfj1 Posted 13 Sep 2009 , 12:13am
post #1 of 5

Does anyone know how many grams of trans fat that the old Crisco used ot have? I normally buy the hi-ratio shortening but it is so expensive. I know that my store brand of shortening has 2 grams of trans fats. Is this comprabable to what the hi-ration shortening has? Thanks so much!

4 replies
grammynan Posted 13 Sep 2009 , 1:53am
post #2 of 5

Does high-ratio mean that it has more trans fat?

cylstrial Posted 13 Sep 2009 , 2:00am
post #3 of 5

It sounds like we need a hi-ratio expert in here...

=o)

amyfj1 Posted 14 Sep 2009 , 12:25am
post #4 of 5

Yes, hi-ratio means it has more trans fats and it makes such a creamy and crusting icing. It holds up well in the heat and humidity too at least here in TN. Anyone have a can of the old Crisco with the trans fats?

JanH Posted 14 Sep 2009 , 1:37am
post #5 of 5

Actually, not all hi-ratio shortening contains trans fat. SweetexZ is trans fat free.

I started using Sweetex when Crisco still had trans fat and found it had superior performance qualities because it contains more emulsifiers. (So it's just not a question of trans fat, since Sweetexz is trans fat free and is still hi-ratio.)

Here's a previous article on Crisco and hi-ratio shortening:
(With popular CC recipes for both.)

http://www.cakecentral.com/cake-decorating-ftopict-651241-.html

HTH

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