Slideshow: Trans fat-free oils

by Jeff Gelski
Share This:
Search for similar articles by keyword: [Oils], [Trans Fats]

Slideshow: Trans fat-free oils.

Food manufacturers soon may need to find — and not just consider — alternatives to partially hydrogenated vegetable oils. The Food and Drug Administration believes partially hydrogenated oils (P.H.O.s) no longer belong on the list of ingredients generally recognized as safe. The agency has published a Nov. 8 Federal Register notice to that effect with the goal of removing artificial trans fats from processed foods.

Partial hydrogenation brings about artificial trans fat in food products. According to the F.D.A., consuming trans fat raises low-density lipoprotein (L.D.L.) or “bad” cholesterol, which increases the risk of coronary heart disease.

Food companies have several alternative oils to choose from when they start experimenting to eliminate P.H.O.s. Oils sourced from canola, palm, soybean and sunflower are options, as are oil blends.

Click here for a slideshow of oils free of artificial trans fat.

Comment on this Article
We welcome your thoughtful comments. Please comply with our Community rules.



The views expressed in the comments section of Baking Business News do not reflect those of Baking Business News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.