Pardon my ignorance, but this will be my first test of baking/cooking anything vegan. But why the non-hydrogenated goods? I was under the impression that non-hydrogenated goods was for the removal of Trans Fatty Acids. I thought Crisco had 0 grams of Trans Fat and Land O Lakes Margarine (Soft) also has 0 grams of Trans Fat. I am only asking so that I can make great desserts for my vegan and vegetarian friends. Thanks.