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.

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The changing world of oils

- Base oils and their production methods continue to evolve as consumers seek baked goods made with healthful ingredients.

Post PHO emulsifiers change the game

- Palm offers promise, with sustainable palm getting the nod.

Application specific shortenings for post PHO success

- Blends tap the various benefits of multiple base oils.

Many factors to replacing PHOs

- The base oil has the most impact on product performance.

Going non GMO, sustainable with new ingredients

- As today’s world becomes more interconnected, issues of sustainable sourcing arise.
Phasing out PHOs