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Trans Fats

Trans fats

Insight into the efforts to reduce the incidence of trans fatty acids in food products.

showing 1-25 of 25 articles

Designing pho-free shortenings

- When the F.D.A. pulled the GRAS status of partially hydrogenated oils, innovation in bakery shortenings cranked up and multiplied formulating choices.

Reasons to increase the supply of sunflower oil

- Beneficial traits include non-G.M.O., no phos and low saturated fat levels.

Managing costs while working with pho alternatives

- Companies seek ways to manage costs through the functionality of emulsifiers and the potential shelf life benefits of certain oils.

Suppliers design PHO-free shortenings

- When FDA pulled the GRAS status of partially hydrogenated oils, innovation in bakery shortenings cranked up and multiplied formulating choices.

Three considerations when choosing emulsifiers

- Non-pho oils are set to become a necessity while sustainability and non-G.M.O. are other factors.