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.
11/19/2014 - Formulations
Experts from DuPont Nutrition & Health discuss how to select emulsifiers that bring up the performance of baked products made with trans-free shortenings.
8/20/2014 - Formulations
Expert from Bunge Oils looks at the challenges of formulating baked foods and snacks when moving away from partially hydrogenated oils.
7/1/2014 - Formulations
Expert from ADM Oils details the rising number of choices when moving away from partially hydrogenated oils for fried baked foods and snacks.
4/29/2014 - Formulations
Expert from IOI Loders Croklaan describes success when using new frying fats to replace those containing trans fatty acids.
1/8/2014 - Operations
With FDA proposing to reclassify partially hydrogenated oils, the effect will be to alter the baker’s options in frying equipment, too.