There is no simple answer. Choosing an alternative product in baking depends on the ingredients you are using and the type of product you are baking.
Many baking ingredients are available that meet the 2% and 5% trans fat restrictions. These alternatives to margarine and shortenings are composed of the following:
To find the heart-healthiest solutions, test the alternatives that are lower in saturated fat first, and use the one that works best in your recipes.
You may need to change your recipe or baking process to make an alternative product work for you. Compare the characteristics of the original product to the alternative product to find out how best to make the substitution.
The characteristics that are most important in the final baked product also need to be considered. Some considerations include flakiness, tenderness, crispness, browning, taste, layering, laminating, storage stability, odour, mouth feel, and melting point.
Source: The content on this page was adapted with permission from the New York City Trans Fat Help Center.