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.
8/9/2016 - As today’s world becomes more interconnected, issues of sustainable sourcing arise.
8/2/2016 - Food technologists have made great advances in replacing PHOs in emulsifiers.
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.