Lard And Partially Hydrogenated Lard

Lard is a semi-solid fat obtained from pigs. It is rendered, meaning the fat is melted and separated from other tissues. Partially hydrogenated lard is lard that has undergone a process called partial hydrogenation, which changes the chemical structure of some of its fats to make them more solid at room temperature and extend shelf life.

Lard is used in cooking and baking to add flavor, moisture, and a flaky texture to pastries, pie crusts, and fried foods. Partially hydrogenated lard serves similar purposes, often providing a desirable texture and stability in products like refried beans, baked goods, and snack foods.

Lard is generally recognized as safe (GRAS) by the FDA. However, partially hydrogenated oils (PHOs), which include partially hydrogenated lard, are no longer considered GRAS by the FDA since 2018. This change was due to concerns about artificial trans fats, which PHOs contain, and their association with increased risk of heart disease. JECFA has evaluated various fats and oils, including those containing trans fatty acids, noting concerns about their impact on health.