With the recent development that within two years, you are not allowed hydrogenated oils in the market, is there an additive to make shortenings that will now be made of oils to be more solid for use in icings and other bakery products? When Crisco changed their shortening a few years back, I asked them what I should do and they asked I send them y icing recipe. They finally e-mailed back that there was nothing they could do for me. With all of your expertise in modernist methods, I though maybe you had a take on what can be used so I'm not using oil, but rather a partially solidified shortening for use in my bakery products. Thanks in advance.
