From The Food Encyclopedia by Jacques Rolland and Carol Sherman
A firm, flavorless, pure-white vegetable fat made from hydrogenated oil, such as cottonseed, soybean and sunflower oil, that is often used for deep-frying, frying and as an ingredient in baked goods and frostings. One well-known brand, Crisco, was introduced in 1911 as a cheaper choice than butter and an alternative to animal fat, such as lard. In response to health concerns over the consumption of trans fats produced during the hydrogenating process, Crisco introduced a new type, called Zero Grams Trans Fat Per Serving All-Vegetable Shortening, in 2004. See also hydrogenation, lard.
