Trans Fat–Free Shortenings and Oils

New versions of vegetable fats and oils have been developed that are without trans fats yet have stability and functions approaching those of regular fats and oils. While this is done for health reasons, many trans fat–free shortenings and margarines are still quite high in saturated fat (some as high as 50 percent saturated fat), so they are still not the healthiest of fats. Without the trans fats, they also do not function the same as standard partially hydrogenated ones. For example, trans fat–free shortenings tend to be more sensitive to changes in temperature; that is, they do not have as wide a plastic working range. This means that they will cream differently, and they will soften and melt more easily during storage. It also means that pie crusts might be less flaky, because trans fat–free shortenings tend to soften and seep into dough more easily, and icings made with them might not spread as smoothly or pipe as easily. Many trans fat–free shortenings (those that are also low in saturated fats) oxidize more easily, so these fats are more likely to turn rancid faster than normal, even if they contain antioxidants. Trans fat–free shortenings must be stored carefully so they don’t lose their soft, smooth consistency and fresh flavor.