Trans Fatty Acids - Trans Fat

Trans Fatty Acids / Trans Fat

Vilified by public health advocates, trans fatty acid reduction and removal has been a focal point for most food manufacturers. A variety of technologies have been developed to ease the transition and maintain end-product quality. Learn more about how the industry responded to the concern about trans fatty acids in this Research Assistant.

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Frying the non-trans way, part 3

Expert from Bunge Oils looks at the challenges of formulating baked foods and snacks when moving away from partially hydrogenated oils.

What a difference an oil change makes

With FDA proposing to reclassify partially hydrogenated oils, the effect will be to alter the baker’s options in frying equipment, too.

Change of course

Emulsifiers drive texture and shelf life when baked foods travel trans-free and low-fat routes.