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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Phasing out PHOs

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

Suppliers design PHO-free shortenings

- When FDA pulled the GRAS status of partially hydrogenated oils, innovation in bakery shortenings cranked up and multiplied formulating choices.

FDA to review PHO food additive petition

- The Grocery Manufacturers Association seeks approval for specific use of PHOs.

Taking a new look at emulsifiers part 3

- Experts from DuPont Nutrition & Health discuss how to select emulsifiers that bring up the performance of baked products made with trans-free shortenings.

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.