Sans trans shortening
Talbot G., Smith K., ‘t Zand I. Sans trans shortening, European Baker, Sept/Oct 2007, 24-27
Historically, bakery shortenings have been produced from either animal fats such as lard or from partially hydrogenated vegetable oils. While, in terms of functionality, both types of fat make good bakery shortenings both are problematic. Lard would not only be prohibited in food products designated Kosher or Halal but would also be considered questionable in terms of its level of saturates (greater than 40 per cent) in a climate looking to reduce saturated fat. Partially hydrogenated vegetable oils contain trans fatty acids and are being replaced by non-hydrogenated alternatives.