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.
7/26/2016 - Bakers challenge emulsifier suppliers to get rid of PHO-based materials but keep the performance.
7/13/2016 - Natural waxes may open another door to replacing trans fats without increasing saturated fats.
7/5/2016 - Enzymatic intersterification separates fatty acid components and reassembles them.
6/28/2016 - As FDA downgrades partially hydrogenated oils, formulators need to upgrade their knowledge of a new generation of shortening blends.
2/23/2016 - When FDA pulled the GRAS status of partially hydrogenated oils, innovation in bakery shortenings cranked up and multiplied formulating choices.