Trans fats are a type of unsaturated fat that has been linked to a number of negative health effects, including an increased risk of heart disease, stroke, and type 2 diabetes. They are typically found in foods that are made with partially hydrogenated oils, which are oils that have been chemically altered to extend their shelf life and improve their stability.
In the baking industry, shortening is a commonly used ingredient that is made from vegetable oils, such as soybean, cottonseed oil or palm oil. It is used to create a tender and flaky texture in baked goods, such as pie crusts, pastries, and cookies. In the past, many brands of shortening contained trans fats, which were considered to be a cheaper and more stable alternative to other types of fat.
However, in recent years, there has been a push to reduce the use of trans fats in the food industry due to their negative health effects. As a result, many brands of shortening are now available that are trans fat free. These shortenings are made with oils that have not been partially hydrogenated, which means they do not contain trans fats.
Using trans fat free shortening in the baking industry has several benefits. First and foremost, it can help to improve the overall health of the products being produced. By eliminating trans fats from the ingredients list, bakers can help to reduce the risk of negative effects associated with consuming these unhealthy fats.
In addition to the health benefits, using trans fat free shortening can also help to improve the flavor and texture of baked goods. Trans fats can alter the flavor and texture of baked goods in a negative way, making them less appealing to consumers. By using trans fat free shortening, bakers can create products that have a more natural, appealing flavor and texture.
The use of trans fat free shortening is also important from a regulatory standpoint. Many countries and jurisdictions have implemented laws and regulations that restrict or ban the use of trans fats in food products. By using trans fat free shortening, bakers can ensure that their products are following these regulations and can be sold legally with a clean label.
On a finishing note, we can say that the use of trans fat-free shortening in the baking industry is key for several reasons, the most important of which are that it can improve the health of the products being made, enhance the taste and texture of baked goods, and comply with regulatory requirements. For these reasons, it is essential for bakers to use trans fat free shortenings whenever possible.
Whether it is all purpose shortening, fry shortening or high ratio shortening that you seek, the variety produced by FoodGrid is an excellent choice, as it provides all-natural trans fat free shortenings made of vegetable oil. Their high quality trans fat free products are affordable and suitable for baking, blending, frying and other cooking applications. Their shortening made from non-hydrogenated palm oil maintains any recipe’s taste and texture.
