Originally Posted by jason_kraft
I don't think the BakeMark rep is correct that you can get around the law that way...if you have a box of shortening on-site that says it contains more than 0.5g of trans fat per serving, you will be cited by the health inspector, no matter how much or how little you use in your products. Of course if you're not selling cakes this wouldn't apply.
And FYI Sweetex Z is essentially palm oil, with mono and diglycerides added.
Most health departments, ag & markets, and other regulatory agencies are overworked and understaffed. There is little oversight unless a customer complains. Businesses rely on this lack of oversight to do or say any darn thing they please. And it's not just in the cake world but applies to food businesses in general.
I've worked in corporate R&D kitchens and I've seen firsthand how marketing and sales departments disregard whatever impedes profit. During the fat-free craze, one company couldn't stop products from sticking to the oven bands so they used fat-soaked rags to grease the bands. This made the products absorb fat so the fat-free labels were not correct. That's just one story...