0 Transfat Oils... Anyone Tried Them In Cake Mix Yet?

Decorating By gateaux Updated 8 May 2007 , 2:19pm by gateaux

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gateaux Posted 8 May 2007 , 6:31am
post #1 of 5

I just made 4 cakes today getting ready for the Thursday and Friday. Then I ran out of oil.
I went to the store and what are my choice? Good old regular and 0 transfat. icon_cry.gif
I have been using Wesson's Canola Oil Lately because of people's allergies but I was not aware that this change was coming.
So I picked up 3 bottles of reg. and 1 of transfat.

Just wondering is anyone else noticed this anf if you have, have you seen a difference in your cakes?

I have 3 more cakes to bake tomorrow so I will try the 0 transfat in some cupcakes and a small cake for myself for mothers day ! But will we need to worry about this one too? icon_rolleyes.gif

Good Luck. icon_smile.gif

4 replies
JoAnnB Cake Central Cake Decorator Profile
JoAnnB Posted 8 May 2007 , 6:38am
post #2 of 5

I thought most oils were already 0 trans fat. since it is a factor that keeps margarine and shortening solid at room temp, oils would not need trans fat.

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JanH Posted 8 May 2007 , 7:08am
post #3 of 5

I think what you may be noticing is new packaging & labeling for the same (old) product.

With all the hullabaloo about hydrogenated oils & trans-fat; the liquid oil manufacturers are probably just making sure everyone knows their products don't contain either.

If you read the nutritional info - it should be exactly the same. icon_biggrin.gif

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redpanda Posted 8 May 2007 , 7:37am
post #4 of 5

JanH, I think you are likely right on this. Sort of like when all sorts of products like peanut butter were labeled "no cholesterol". (Really...peanut butter has no cholesterol, which comes exclusively from animal products? Amazing.)

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gateaux Posted 8 May 2007 , 2:19pm
post #5 of 5

Thanks guys, it was really "early" last night when I came home and .... was not thinking clearly.

Ok. I am still not thinking clearly. But oh well.

Have a good day.

Good Luck.

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