Slideshow: Trans fat-free oils

by Jeff Gelski
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Slideshow: Trans fat-free oils.

Food manufacturers soon may need to find — and not just consider — alternatives to partially hydrogenated vegetable oils. The Food and Drug Administration believes partially hydrogenated oils (P.H.O.s) no longer belong on the list of ingredients generally recognized as safe. The agency has published a Nov. 8 Federal Register notice to that effect with the goal of removing artificial trans fats from processed foods.

Partial hydrogenation brings about artificial trans fat in food products. According to the F.D.A., consuming trans fat raises low-density lipoprotein (L.D.L.) or “bad” cholesterol, which increases the risk of coronary heart disease.

Food companies have several alternative oils to choose from when they start experimenting to eliminate P.H.O.s. Oils sourced from canola, palm, soybean and sunflower are options, as are oil blends.

Click here for a slideshow of oils free of artificial trans fat.

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By Bob Jones 11/22/2013 11:03:30 AM
Partially hydrogenated cooking oil is not a product in itself. Hydrogen can be processed into any cooking oil. As an example my company has one product line where we use partially hydrogenated soybean oil. Soybean oil was mentioned in the article as a substitute, which is not technically correct. In addition to the partially hydrogenated soybean oil, I also process in corn and cottonseed oil, which are oils with zero grams trans fat. The only reason I use the P.H.O. is because of the taste and texture that a portion of my customers prefer. In discussion with my oil supplier yesterday, there is a possibility that "fully hydrogenated soybean oil" is an alternative that will allow me to continue producing a product that tastes the same. This type of oil has no trans fat, however, is higher in saturated fat. The choice of cooking oil makes a big difference in potato chips and in the end, if and when P.H.O. is banned, I will have disappointed customers. Bob Jones President Jones Potato Chip Co.