Is Crisco a Hydrogenated Fat? A History of Shortening

December 24, 2025 •

3 min read

Created in 1911, Crisco revolutionized American baking as the first all-vegetable shortening. Its initial success was built on a process called hydrogenation, but the formula has since evolved dramatically. This article delves into the brand's history to answer: is Crisco a hydrogenated fat today?

Quick Summary

Crisco has evolved from a partially hydrogenated fat containing trans fats to a modern formulation using fully hydrogenated and other vegetable oils. The change was a response to health concerns and regulations, allowing it to be labeled as having zero grams of trans fat per serving.

Key Points

Original Formula: Early Crisco was a partially hydrogenated fat that contained trans fats.
Modern Formula: Today's Crisco is made with fully hydrogenated oils and contains 0 grams of trans fat per serving.
Hydrogenation Distinction: Partial hydrogenation creates trans fats, while full hydrogenation creates saturated fats and no trans fats.
FDA Labeling: The "0g trans fat" label is permissible because modern Crisco contains less than 0.5g of trans fat per serving.
Health Concerns: While trans-fat-free, modern Crisco is still high in saturated fat, which should be consumed in moderation.

From Partially to Fully Hydrogenated: Crisco's Fat Evolution

The story of Crisco is a tale of culinary innovation intertwined with evolving nutritional science. The original product was indeed a hydrogenated fat, but the type of hydrogenation used led to serious health concerns.

The Original Crisco and the Problem with Partial Hydrogenation

Introduced in 1911, Crisco was made from cottonseed oil solidified through partial hydrogenation. This process converts liquid vegetable oil into a semi-solid fat by adding hydrogen atoms to unsaturated fatty acids. A byproduct of this method was the creation of artificial trans fats. By the 1990s, research confirmed the link between trans fats and heart disease, leading to consumer pressure and manufacturer reformulations.

The Modern Crisco: Fully Hydrogenated and Trans-Fat Free?

Crisco was reformulated to replace partially hydrogenated oils with fully hydrogenated oils, effectively eliminating trans fat. The current blend includes soybean oil, fully hydrogenated palm oil, and palm oil. Full hydrogenation saturates the oil completely, resulting in a saturated fat without the trans fat byproducts of partial hydrogenation. This process allows Crisco to be labeled "0g trans fat" per serving, meeting FDA requirements.

Comparing Crisco: Original vs. Modern


Feature	Original Crisco (Pre-2007)	Modern Crisco (Post-2007)
Hydrogenation Process	Partial hydrogenation	Fully hydrogenation
Trans Fat Content	High (contained artificial trans fats)	Minimal (below 0.5g per serving)
Primary Ingredients	Cottonseed and/or soybean oil	Soybean oil, fully hydrogenated palm oil, and palm oil
Health Reputation	Controversial due to trans fat content	Reformulated to remove trans fats, though still high in saturated fats
Solid State	Semi-solid, shelf-stable	Semi-solid, shelf-stable

Health Implications and Alternatives to Hydrogenated Fats

While the removal of trans fats was a positive change, modern shortenings are still high in saturated fat. Health experts recommend consuming saturated fat in moderation. Concerns have also been raised about the interesterification process used in some shortenings, which rearranges fatty acids to achieve texture without high trans fat levels.

Potential alternatives to consider include:

For Flakiness: Lard or a butter/shortening mix can create flaky pastries.
For General Baking: Butter offers flavor but its water content can impact texture. It is less processed but higher in saturated fat than modern Crisco.
For Frying: Liquid oils like canola or vegetable oil are options.
For Vegan Needs: Solid coconut oil can substitute for butter or shortening.

Understanding the difference between partial and full hydrogenation is crucial. Full hydrogenation, used in modern Crisco, eliminates dangerous trans fats, though the product remains high in saturated fat. Bakers must weigh these factors based on health goals and recipes.

Conclusion

The question "Is Crisco a hydrogenated fat?" depends on which version of the product you are asking about. The original Crisco was a partially hydrogenated fat that contained trans fats. However, the modern formulation uses fully hydrogenated oils and contains zero grams of trans fat per serving. While this change addressed the trans fat risk, current Crisco is still high in saturated fats. Consumers should be mindful of this distinction when using shortenings.

FAQs

Question: Why was Crisco originally created as a hydrogenated fat? Answer: Crisco was created in 1911 as a shelf-stable, affordable alternative to animal fats. Hydrogenation provided the solid texture needed for baking.

Question: What is the difference between partial and full hydrogenation? Answer: Partial hydrogenation creates trans fats, while full hydrogenation saturates the oil without producing trans fats.

Question: Does modern Crisco still contain trans fats? Answer: Modern Crisco contains zero grams of trans fat per serving because it uses fully hydrogenated oils.

Question: How can a product contain "fully hydrogenated oil" but have 0g trans fat? Answer: Full hydrogenation does not produce trans fats, unlike partial hydrogenation. Products can label as 0g trans fat if the amount is below the FDA reporting threshold.

Question: Is modern Crisco healthier than the original formula? Answer: Yes, it's healthier because trans fats have been removed, though it is still high in saturated fat and should be used in moderation.

Question: Is Crisco a vegan product? Answer: Yes, Crisco is an all-vegetable shortening with no animal products.

Question: What are the main ingredients in Crisco today? Answer: Modern Crisco is made from soybean oil, fully hydrogenated palm oil, and palm oil.

Frequently Asked Questions

Modern Crisco uses a process of full hydrogenation, which saturates the oil completely and does not create artificial trans fats.

Yes, the original Crisco was made with partially hydrogenated oils and contained a significant amount of trans fats.

Originally made from partially hydrogenated cottonseed oil, Crisco was reformulated to replace partially hydrogenated oils with fully hydrogenated oils, primarily from soybean and palm.

The '0g trans fat' labeling is allowed by the FDA because the product contains less than 0.5 grams of trans fat per serving. It achieves this by using fully hydrogenated oils, which do not produce trans fats.

The most significant health difference is the removal of trans fats, which were highly detrimental to heart health. However, modern Crisco is still a highly processed fat, high in saturated fats, which should be consumed in moderation.

Crisco contains less saturated fat than butter and is trans-fat free. However, Crisco is still a processed fat, and health experts advise consuming both in moderation as part of a balanced diet.

Crisco was initially marketed as a healthier, more affordable, and plant-based alternative to animal fats like lard and butter, even though early claims of superior health were later disproven.