Lard And Hydrogenated Lard With BHT Added To Protect Flavor

Lard is a rendered pig fat. Hydrogenated lard is lard that has undergone a process to make it more solid and stable. BHT (butylated hydroxyanisole) is an antioxidant added to protect the flavor of the lard from becoming rancid.

Lard and hydrogenated lard are used as cooking fats, particularly in baked goods like pie crusts and pastries, to provide a flaky texture. They can also be used in processed meats and other savory products. BHT is added to extend shelf life by preventing fat oxidation.

Lard is a source of saturated fat. Hydrogenated lard may contain trans fats depending on the hydrogenation process. The FDA lists lard as Generally Recognized As Safe (GRAS). BHT is also approved by the FDA as a food additive to protect flavor. International bodies like JECFA have evaluated BHT and set an acceptable daily intake. While some studies have raised questions about the long-term effects of BHT, regulatory bodies consider it safe at typical consumption levels.