Items Tagged with 'partially hydrogenated oils'

During research and development, bakers and snack producers face formulation hurdles on a daily basis. Luckily, functional ingredients like fats, oils, dough conditioners and egg replacers can help them solve a host of common challenges.

When 2015 began, most Washington, D.C. observers predicted more gridlock in Washington.

Cargill Texturing Solutions, a Cargill business, is offering bread manufacturers a replacement for monoglycerides and DATEM.

The grocer says it has removed certified synthetic colors, PHOs and added MSG from its exclusive brand food products.

Located in Edison, NJ, the state-of-the-art facility will enable the producer of specialty vegetable oils to better serve its baking, confectionery and dairy customer partners.

Reformulation of foods containing partially hydrogenated oils (PHOs) will require a fresh look at how to best replace the flavor and functionality that trans fats have historically brought to foods. 

Omega-9 Canola Oil and shortening systems from Dow AgroSciences are naturally stable and a proven solution for applications currently employing partially hydrogenated oils.

FDA’s removal of GRAS status for artificial trans fats like partially hydrogenated oils (PHOs) will catalyze significant R&D efforts to replace the fats in snack products and baked goods.