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Fats and Oils

Fats and Oils

New technologies, federal regulations and market volatility all have played roles in the evolution of the fats and oils business. Get a comprehensive look at how the business has evolved with this Research Assistant.

showing 1-25 of 32 articles

Replacing PHOs in emulsifiers

- Bakers challenge emulsifier suppliers to get rid of PHO-based materials but keep the performance.

Let's talk organogels

- Natural waxes may open another door to replacing trans fats without increasing saturated fats.

Shortening 'mix tape'

- Enzymatic intersterification separates fatty acid components and reassembles them.

Phasing out PHOs

- As FDA downgrades partially hydrogenated oils, formulators need to upgrade their knowledge of a new generation of shortening blends.

Pyler says Why ingredients are put in major minor classes

- Bakery formulators group raw materials by their usage rates.
Fry with stability
Change of course