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40-546: Crisco is an American brand of shortening that is produced by B&G Foods . Introduced in June 1911 by Procter & Gamble , it was the first shortening to be made entirely of vegetable oil , originally cottonseed oil . Additional products marketed under the Crisco brand include a cooking spray , various olive oils , and other cooking oils, including canola , corn , peanut , sunflower , and blended oils . The process of

80-483: A nickel catalyst that is removed from the final product. Hydrogenating vegetable oil is done by raising a blend of vegetable oil and a metal catalyst, typically nickel, in near-vacuum to very high temperatures, and introducing hydrogen. This causes the carbon atoms of the oil to break double-bonds with other carbons. Each carbon atom becomes single-bonded to an individual hydrogen atom, and the double bond between carbons can no longer exist. Full hydrogenation results in

120-416: A 4-ft. tall can of Crisco in front of the fist-shaped Monument to Joe Louis for "helping to ease the pain of Detroit's bankruptcy ." Many interpreted the can as a reference to fisting , a sex act in which Crisco is sometimes used as lubricant. Shortening The idea of shortening dates back to at least the 18th century, well before the invention of modern, shelf-stable vegetable shortening . In

160-522: A German chemist, Edwin Cuno Kayser , moved to Cincinnati, Ohio , the home town of soap manufacturer Procter & Gamble . He had worked for British soap manufacturer Joseph Crosfield and Sons and was well acquainted with Normann's process, as Crosfield and Sons owned the British rights to Normann's patent. Soon after arriving, Kayser made a business deal with Procter & Gamble, and presented

200-544: A by-product. At the same time, there was not enough butterfat available for consumers. Margarine manufacturers found that hydrogenated fats worked better than the previously used combination of animal and liquid vegetable fats. Margarine made from hydrogenated soybean oil and vegetable shortenings such as Crisco and Spry , sold in England, began to replace butter and lard in baking bread, pies, cookies, and cakes by 1920. Production of hydrogenated fats increased steadily until

240-524: A few percent of monoglycerides whereas other margarines typically have less. Such "high ratio shortenings" blend better with hydrophilic ingredients such as starches and sugar . Hydrogenation of organic substances was first developed by the French chemist Paul Sabatier in 1897, and in 1901 the German chemist Wilhelm Normann developed the hydrogenation of fats, which he patented in 1902. In 1907,

280-547: A lubricant by gay men who engaged in fisting )] that discos and bars around the world took on the name, such as Crisco Disco in New York City, one of the premiere clubs during the 1970s and early 1980s." As a DJ booth, the club Crisco Disco constructed a giant, mock vintage can of Crisco. Crisco was prominently featured in pornographic films like Erotic Hands (1980), before specialized products became available. In 2013, Detroit -based artist Jerry Vile placed

320-729: A result, many countries have enacted trans fat regulation that aims to eliminate or severely restrict their amount in industrialized food products, such as mandatory labeling of trans fats on food products. The United States Food and Drug Administration has concluded that partially hydrogenated oils are not generally recognized as safe , and since 2018 categorizes them as food additives, not food. A number of old and new ingredients are available to replace partially-hydrogenated oil with significant levels of trans fat. Many health organizations recommend limiting or replacing dietary intake of trans fats and saturated fats, in favor of unsaturated fats. Nobel laureate Paul Sabatier worked in

360-435: A result, the new Crisco formula which is heavily dependent upon palm oil is controversial due to the environmental impact of palm oil on rainforests as large areas of rainforest must be cleared. In 2006, UK brand Cookeen was also reformulated to remove trans fats. Instead of using fully hydrogenated oils to replace partially hydrogenated oils in food, a possible alternative could be the use of plant sterols, as highlighted by

400-495: A time when refrigerators were rare. Shortening was also more neutral in flavor than butter and lard which gave it a unique advantage when cooking. With these advantages, plus an intensive advertisement campaign by Procter & Gamble, Crisco quickly gained popularity in American households. The company targeted mothers by presenting shortening as a more economical and cleaner way of preparing meals. Procter & Gamble played into

440-617: Is claimed to have the same cooking properties and flavor as the original version of the product. According to the FDA, "Food manufacturers are allowed to list amounts of trans fat with less than 0.5 gram (1/2 g) per serving as 0 (zero) on the Nutrition Facts panel." Some nutritionists argue that while the formula has been changed to remove the trans fatty acids, the fully hydrogenated oil used to replace them may not be good for health. Crisco and similar low-trans fat products are formed by

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480-413: Is done with liquid vegetable oils resulting in solid or semi-solid fats . Changing the degree of saturation of the fat changes some important physical properties, such as the melting range, which is why liquid oils become semi-solid. Solid or semi-solid fats are preferred for some baked goods such as biscuits and pie dough because how the fat mixes with flour produces a more desirable, crumbly texture in

520-443: Is made mainly of refined seed oil and water, and may also contain milk. Vegetable shortening shares many properties with lard: both are semi-solid fats with a higher smoke point than butter and margarine. They contain less water and are thus less prone to splattering, making them safer for frying. Lard and shortening have a higher fat content compared to about 80% for butter and margarine. Cake margarines and shortenings tend to contain

560-427: Is used to produce the desired texture . Originally shortening was synonymous with lard , but with the invention of margarine from beef tallow by French chemist Hippolyte Mège-Mouriès in 1869, margarine also came to be included in the term. Since the invention of hydrogenated vegetable oil in the early 20th century, "shortening" has come almost exclusively to mean hydrogenated vegetable oil. Modern margarine

600-586: The Berlin Mills Company in Berlin, New Hampshire , filed his patents by 1914 (granted 1914 and 1916). Berlin Mills's vegetable shortening (later trademarked in 1915 as Kream Krisp) appeared on the market in 1914. Procter & Gamble became aware of the competition by February 1915. Burchenal contacted Berlin Mills claiming that they were infringing on P&G's patents and suggested they meet to discuss

640-507: The J. M. Smucker Co. B&G Foods acquired the Crisco brand in December 2020. In April 2004, Smucker introduced "Crisco Zero Grams Trans Fat Per Serving All-Vegetable Shortening", which contained fully hydrogenated palm oil blended with liquid vegetable oils to yield a shortening much like the original Crisco. From January 24, 2007, all Crisco shortening products were reformulated to contain less than one gram of trans fat per serving;

680-418: The hydrogenation of organic substances in gas form was developed by Paul Sabatier in the late 19th century. Building on James Boyce 's 1890s work in the successful development of a consumable solid lard substitute, Cottolene , in the U.S., the liquid form of hydrogenation was perfected and patented by Wilhelm Normann in 1903. Joseph Crosfield and Sons acquired Normann's patent ostensibly for use in

720-478: The interesterification of a mixture of fully hydrogenated oils and partially hydrogenated oils. The composition of the resultant triglycerides is random, and may contain combinations of fatty acids not commonly found in nature. A recent study showed that interesterified fat increased volunteers' blood sugar by 20%, while simultaneously lowering the body's HDL cholesterol . While Kayser's patents were filed in 1910 and granted in 1915, Hugh Moore, chief chemist for

760-810: The 1960s, as processed vegetable fats replaced animal fats in the United States and other Western countries. At first, the argument was a financial one due to lower costs; advocates also said that the hydrogenated fats of margarine were healthier than the saturated fats of butter. Since then the food industry has moved away from partially hydrogenated fats in response to the health concerns about trans fats, labeling requirements, and removal of trans fats from permitted food additives. They have been replaced with fully hydrogenated fats, vegetable oils that are naturally higher in saturated fat and therefore more solid at room temperature, such as palm oil and coconut oil , and interesterified fats , which cannot result in

800-520: The UK, Trex is a popular brand , while in Australia, Copha is popular, made primarily from coconut oil . A short dough is one that is crumbly or mealy. The opposite of a short dough is a "long" dough, one that stretches. Vegetable shortening (or butter, or other solid fats) can produce both types of dough; the difference is in technique. To produce a short dough, which is commonly used for tarts ,

840-505: The United States rights to the Normann patent. In 1911, they began marketing the first hydrogenated shortening , Crisco , composed largely of partially hydrogenated cottonseed oil . Further success came from the marketing technique of giving away free cookbooks in which every recipe called for Crisco. In the early 20th century, soybeans began to be imported into the United States as a source of protein; large quantities of soybean oil were

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880-410: The baked product. Because partially hydrogenated vegetable oils are cheaper than animal fats, are available in a wide range of consistencies, and have other desirable characteristics such as increased oxidative stability and longer shelf life , they are the predominant fats used as shortening in most commercial baked goods. The process is typically carried out at very high pressure, with the help of

920-505: The company with two processes to hydrogenate cottonseed oil , with the intent of creating a raw material for soap. Another inventor by the name of Wallace McCaw in Macon, Georgia also played a role in the invention of shortening. In 1905 McCaw patented a process in which he could turn inexpensive and commercially useless cottonseeds into imitation lard and soap. Later in 1909, Procter & Gamble hired McCaw and purchased his patents along with

960-424: The conversion of all of the unsaturated fats into saturated fats by transforming all of the double bonds in the fat into single bonds. Partial hydrogenation reduces some, but not all, of the double bonds by the partial replacement with single bonds. The degree of hydrogenation is controlled by restricting the amount of hydrogen, reaction temperature and time, and the catalyst. Cis – trans isomerization of some of

1000-426: The earlier centuries, lard was the primary ingredient used to shorten dough. The reason it is called shortening is that it makes the resulting food crumbly, or to behave as if it had short fibers . Solid fat prevents cross-linking between gluten molecules. This cross-linking would give dough elasticity, so it could be stretched into longer pieces. In pastries such as cake, which should not be elastic, shortening

1040-530: The early 21st century, vegetable shortening became the subject of some health concerns due to its traditional formulation from partially hydrogenated vegetable oils that contain trans fat , a type not found in significant amounts in any naturally occurring food, that have been linked to a number of adverse health effects . Consequently, a low trans fat variant of US brand Crisco was introduced in 2004. In January 2007, all Crisco products were reformulated to contain less than one gram of trans fat per serving, and

1080-504: The food industry. After rejecting the names "Krispo" and "Cryst" (the latter for its religious connotations ), Procter & Gamble called the product Crisco, a modification of the phrase "crystallized cottonseed oil". They used advertising techniques that encouraged consumers not to be concerned about ingredients but to trust in a reliable brand . Further success came from the marketing technique of giving away free cookbooks in which every recipe called for Crisco. Crisco vegetable oil

1120-528: The issue. When this approach failed, P&G filed suit against Berlin Mills (see Berlin Mills Co. v. Procter & Gamble Co. , 254 U.S. 156 (1920), also known as Procter and Gamble vs. the Brown Company ). Procter and Gamble lost the suit, but they bought Kream Krisp in the mid-1920s. According to Drew Sawyer, in the 1970s, cans of Crisco were "...so synonymous with gay sex [(it was widely used as

1160-428: The late 1890s to develop the chemistry of hydrogenation. Whereas Sabatier considered hydrogenation of only vapors, the German chemist Wilhelm Normann showed in 1901 that liquid oils could be hydrogenated, and patented the process in 1902. Normann's hydrogenation process made it possible to stabilize affordable whale oil or fish oil for human consumption, a practice kept secret to avoid consumer distaste. During

1200-490: The neutral flavor of shortening as well as the high smoke point. As a result, they claimed that the natural flavors of the meal would shine through and be free of black particles and unruly smells common with other fats. Procter & Gamble also advertised how economical it was to use shortening, often advertising cheap recipes incorporating shortening to appeal to frugal mothers. As food production became increasingly industrialized and manufacturers sought low-cost raw materials,

1240-522: The patents of other scientists working on partial hydrogenation which later helped in the development of "shortening". Since the product looked like lard , Procter & Gamble instead began selling it as a vegetable fat for cooking purposes in June 1911, calling it " Crisco ", a modification of the phrase "crystallized cottonseed oil". While similar to lard, vegetable shortening was much cheaper to produce. Shortening also required no refrigeration , which further lowered its costs and increased its appeal in

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1280-414: The production of soap. Their chief chemist , Edwin C. Kayser , was hired by Procter & Gamble's business manager, John Burchenal , and they patented two processes to hydrogenate cottonseed oil . Although their initial intent was to completely harden oils for use as raw material for making soap, these processes ensured that the fat would remain solid at normal storage temperatures and could find use in

1320-483: The remaining unsaturated carbon bonds to their trans isomers during the partial hydrogenation process produces trans fat , which has been demonstrated to have cardiovascular health risk. The conversion from cis to trans bonds is chemically favored because the trans configuration has lower energy than the natural cis one. At equilibrium, the trans/cis isomer ratio is about 2:1. Numerous studies have concluded that these trans fatty acids have negative health effects. As

1360-426: The separately marketed trans fat-free version introduced in 2004 was consequently discontinued. As of October 2022, Crisco consists of a blend of soybean oil , fully hydrogenated palm oil , and palm oil. According to the product information label, one 12-g serving of Crisco contains 3.5 g of saturated fat , 0 g of trans fat, 6 g of polyunsaturated fat , and 2.5 g of monounsaturated fat . This reformulated Crisco

1400-527: The separately marketed trans-fat-free version introduced in 2004 was consequently discontinued. In 2018, the FDA issued a ban on partially hydrogenated oils, forcing Procter & Gamble to reformulate their shortening. As of October 2024 Crisco contains fully hydrogenated palm oil instead of partially hydrogenated vegetable oil in order to comply with FDA regulations. However, fully hydrogenated oils are hard and waxy which has resulted in Crisco mixing their shortening with soybean oils as well as more palm oil. As

1440-515: The shortening is cut into the flour with a food processor , a pastry blender , a pair of table knives , fingers , or other utensil until the resulting mixture has a fine, cornmeal-like texture. For a long dough, the shortening is cut in only until the pea-sized crumbs are formed, or even larger lumps may be included. After cutting in the fat, the liquid (if any) is added and the dough is shaped for baking. Neither short dough nor long flake dough are considered to be creamed or stirred batters . In

1480-500: The use of vegetable shortening also became common in the food industry. In addition, vast US government-financed surpluses of cottonseed oil, corn oil , and soybeans also helped create a market in low-cost vegetable shortening. Crisco, owned by The J.M. Smucker Company since 2002, remains the best-known brand of shortening in the US, nowadays consisting of a blend of partially and fully hydrogenated soybean and palm oils . In Ireland and

1520-461: The work of Prof J Ralph Blanchfield. His research in food science indicates that plant sterols could be used in products like shortening to lower the risk of coronary heart disease by inhibiting the absorption of cholesterol in the small intestine. Hydrogenated oil Fat hydrogenation is the process of combining unsaturated fat with hydrogen in order to partially or completely convert it into saturated fat . Typically this hydrogenation

1560-638: The years 1905–1910, Normann built a fat-hardening facility in the Herford company. At the same time, the invention was extended to a large-scale plant in Warrington , England, at Joseph Crosfield & Sons, Limited . It took only two years until the hardened fat could be successfully produced in the plant in Warrington, commencing production in late 1909. The initial year's production totalled nearly 3,000 tonnes. In 1909, Procter & Gamble acquired

1600-427: Was introduced in 1960. In 1976, Procter & Gamble introduced sunflower oil under the trade name Puritan Oil, which was marketed as a lower- cholesterol alternative. In 1988, Puritan Oil was switched to 100% canola oil . In 2002, Procter & Gamble divested the Crisco (oil and shortening) brand, along with Jif peanut butter , in a spinoff to their stockholders ; the two brands then immediately merged with

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