What is in standard Armour Lard?
If you check the ingredient list on a package of classic Armour Lard, you will see a straightforward answer: it is prepared from "lard and hydrogenated lard," along with preservatives like BHA, propyl gallate, and citric acid. This confirms that commercial Armour Lard is, in fact, fully hydrogenated to achieve its texture and stability.
The difference between full and partial hydrogenation
It is crucial to understand the distinction between partial and full hydrogenation, as they have different health implications.
- Partial Hydrogenation: This process adds hydrogen to some of the double bonds in an unsaturated fat molecule. It results in the creation of artificial trans fats, which have been linked to an increased risk of heart disease and other chronic ailments. Regulatory bodies in many countries have taken steps to phase out artificial trans fats from the food supply.
- Full Hydrogenation: This process adds hydrogen to all of the double bonds, saturating the fat completely. This results in a highly saturated fat that is solid at room temperature and very stable. The key takeaway is that fully hydrogenated fats do not contain trans fats. This is why products like Armour Lard can claim 0 grams of trans fat per serving, even though they contain hydrogenated fat.
Why is Armour Lard hydrogenated?
Food manufacturers like Armour use hydrogenation primarily for two functional reasons:
- Extended Shelf Life: The hydrogenation process increases the fat's stability and resistance to oxidation. This prevents the product from going rancid, allowing it to be shelf-stable for long periods without refrigeration.
- Texture and Consistency: Hydrogenation raises the melting point of the fat, converting it from a liquid oil into a solid or semi-solid fat at room temperature. This firm, consistent texture is ideal for certain baking applications, such as making flaky pie crusts.
Additives and preservatives
In addition to hydrogenation, commercial lard products often include added preservatives. In the case of Armour Lard, BHA, propyl gallate, and citric acid are added to protect the flavor. While these are approved food additives, some consumers prefer to avoid them. Non-hydrogenated, high-quality lard, such as homemade or artisanal leaf lard, does not contain these additives.
Commercial Lard vs. Traditional Lard: A Comparison
To highlight the differences, let's compare commercial Armour Lard with traditional, artisanal lard, like high-quality leaf lard.
| Feature | Commercial Armour Lard | Traditional Artisanal Lard |
|---|---|---|
| Processing Method | Rendered from a mix of fat, then fully hydrogenated. | Slowly rendered from high-quality pork fat (often leaf fat). |
| Hydrogenation | Yes, fully hydrogenated. | No, not hydrogenated. |
| Trans Fat | 0g per serving (from full hydrogenation). | 0g (naturally occurring). |
| Preservatives | Contains BHA, propyl gallate, citric acid. | No added preservatives. |
| Shelf Life | Long, shelf-stable. | Shorter, requires refrigeration or freezing. |
| Flavor Profile | Very neutral, often bleached and deodorized. | Mild and pure, especially from leaf lard. |
| Ideal Uses | Frying, baking, general cooking where stability is key. | Pie crusts, pastries, and baking where a delicate texture is desired. |
| Source | Industrially produced from various fat sources. | Often from pasture-raised pigs for better quality. |
Non-hydrogenated lard alternatives
For those who prefer a non-hydrogenated option, several alternatives exist, often considered superior for baking due to their more delicate texture and flavor.
- Leaf Lard: Rendered from the fat around the pig's kidneys, it is considered the highest quality lard for baking. It produces exceptionally flaky crusts.
- Home-Rendered Lard: You can render your own high-quality lard from fatback or leaf fat obtained from a local butcher. This ensures you have a pure, non-hydrogenated product without any preservatives.
- High-Quality, Pasture-Raised Lard: Some artisanal producers specifically market non-hydrogenated lard from pasture-raised pigs, often citing better health profiles and purity.
The bottom line for cooks
Deciding whether Armour Lard is right for you depends on your priorities. For many, its affordability, stability, and long shelf life make it a convenient and practical option. It’s also important to note that the full hydrogenation means you won't be consuming the harmful artificial trans fats associated with older shortening products.
However, for bakers and cooks seeking the purest, most traditional flavor and texture, a non-hydrogenated option like leaf lard or home-rendered lard may be the better choice. It offers a cleaner taste and produces the flakiest, most tender results in baked goods, though it does require proper refrigeration. Ultimately, understanding the product's composition, as confirmed by the ingredient list and the manufacturer, allows for an informed decision.
For more information on the processing of fats, including the hydrogenation process and its history, the National Institutes of Health (NIH) has published detailed research.
