P&G announced its results in 1911: a new, nonlard shortening called Krispo! Well, almost. That name had to be scuttled over trademark problems, so another name, Cryst, was used until someone noted its rather obvious religious connotations. Finally P&G settled on the name Crisco, derived from its chief ingredient, crystallized cottonseed oil.

Because hydrogenated oil contains trans-fatty acids, Crisco was the product that introduced these fats into the American food supply.VI Only part of a hydrogenated oil is comprised of trans fats, however, which is why the name on the ingredient list is usually partially hydrogenated oil. Manufacturers control the process carefully to get the exact amount of hydrogenation they want. The more of the oil that is hydrogenated, the harder it is—and the more trans fats it contains. Highly hydrogenated oils are ideal for making chocolate coatings on candies and hard cake icings. A lightly hydrogenated oil is used in fluid products such as sauces or dressings, while an oil in-between is used for creamy fillings and baked goods—and for a product such as Crisco.VII

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	Seed Oils

Historical Event

Date:

January 1, 1911

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Proctor and Gamble creates new nonlard shortening called Crisco from cottonseed oil.

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