Food Guts - Ingredient Information

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Nutritional Information

1 tbsp, crisco

  • Calories 110
  • Calories from Fat 108
  • Amount%DV
  • Total Fat 12g18%
  • Saturated Fat 3g15%
  • Monounsaturated Fat 2.5g
  • Polyunsaturated Fat 6g
  • Cholestreol 0mg0%
  • Sodium 0mg0%
  • Potassium 0mg0%
  • Total Carbohydrate 0g0%
  • Dietary Fiber 0g0%
  • Sugars 0g
  • Protein 0g0%
  • Calcium 0mg0%
  • Iron 0mg0%
  • Vitamin A 4%
  • Vitamin C 0%

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Crisco on Wikipedia:

The neutrality of this article is disputed. Please see the discussion on the talk page. Please do not remove this message until the dispute is resolved. (December 2009) Cover of the original Crisco cookbook, 1912

Crisco is a brand of shortening that is popular in the United States. It was first produced in 1911 by Procter & Gamble and was the first shortening to be made entirely of vegetable oil. As such, Crisco may be considered appropriate for vegan diets as it contains no animal products.

When William Procter and James Gamble started the company Procter & Gamble, they hired chemist Edwin C. Kayser and developed the process to hydrogenate cottonseed oil, which ensures the shortening remains solid at normal storage temperatures. The initial purpose was to create a cheaper substance to make candles than the expensive animal fats in use at the time. Electricity began to diminish the candle market, and since the product looked like lard, they began selling it as a food. This product became known as Crisco, with the name deriving from the initial sounds of the expression ``crystallized cottonseed oil``.

Further success came from the marketing technique of giving away free cookbooks, with every recipe calling for Crisco. Crisco vegetable oil was introduced in 1960. In 1976, Procter & Gamble introduced Puritan Oil, an oil made with sunflower oil, which was marketed as a lower cholesterol alternative. In 1988, Puritan Oil became 100% canola oil.

Procter & Gamble divested the Crisco (oil and shortening) brand (along with Jif peanut butter) in a spinoff to their stockholders, followed by an immediate merger with The J. M. Smucker Co. in 2002.[1]


Changes in fat content

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. As of January 24, 2007, all Crisco shortening products have been reformulated to contain less than one gram of trans fat per serving. The separately marketed trans-fat free version introduced in 2004 was discontinued.[2] Crisco now consists of a blend of soybean oil, fully hydrogenated cottonseed oil, and partially hydrogenated soybean and cottonseed oils. According to the product information label, one 12 g serving of Crisco contains 3 g of saturated fat, 0g of trans fat, 6 g of polyunsaturated fat, and 2.5 g of monounsaturated fat.[3] It is claimed that this reformulated Crisco has 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.``[4]


This article's Criticism or Controversy section(s) may mean the article does not present a neutral point of view of the subject. It may be better to integrate the material in those sections into the article as a whole. (December 2009)

Some nutritionists are already warning that Crisco's formula change may be nutritionally irrelevant. They argue that fully hydrogenated oil may not be any healthier than trans-fat containing partially hydrogenated oil. Crisco and similar low trans-fat products are formed by the interesterification of a mixture of fully hydrogenated oils and partially hydrogenated oils. The result is ``artificial`` insofar as the composition of the resultant triglycerides is random, and may contain combinations of fatty acids not commonly found in nature.[5][6] A recent study showed that interesterified fat increased volunteers' blood sugar by 20 percent while simultaneously lowering the body's ``good`` HDL cholesterol.[7] The rise in blood sugar is problematic since it increases the chance of developing type 2 diabetes, already a growing problem in the US.

Since cotton crops are under far less chemical regulation than other crops used specifically for food, many pesticides or chemicals can be used on cotton crops that are illegal for use on food crops. Products derived from cottonseed can enter into the food chain via a legal loophole[clarification needed] in the regulation of food and chemicals by the United States Food and Drug Administration, possibly leading to consumption of significantly elevated amounts of pesticides or chemicals.[8]


^ ``J.M. Smucker announces stock deal with P&G for JIF and Crisco: Smucker combines three #1 classic food brands``. October 10, 2001. Archived from the original on Oct 28, 2007.  ^ ``Frequently Asked Questions: I can't find the Crisco green can anywhere``. Archived from the original on Feb 18, 2008.  ^ Product info, at ^ FDA website ^ Alex Renton (27 September 2006). ``Alex Renton investigates the health risks of trans fats: Grease is the word``. The Guardian.  ^ David B. Min. ``Unit FST 821: Food Lipids; Lecture notes: Interesterification``. Ohio State University.  ^ ``New Fat, Same Old Problem With An Added Twist? Replacement For Trans Fat Raises Blood Sugar In Humans``. Science Daily. January 2007.  ^ Paul Hooson (26 January 2008). ``The Awful Truth About Cottonseed Oil``. 

External links

Official website Harvard School of Public Health's webpage on Trans-fat v â€¢ d â€¢ e The J.M. Smucker Co.

Crisco Â· Crosse & Blackwell Â·