FDA announced earlier this month that food manufacturers must remove partially hydrogenated oils (PHOs) from their products within three years. A number of ingredient suppliers already offer products that allow bakers and snack producers to remove some or all of the PHOs from their formulations. Check out their offerings:
Enzymatic interesterified oils: Bunge Oils’ UltraBlends Enzymatic Solutions products are enzymatically interesterified shortenings and oils that remove trans fat from products, while optimizing saturated fat content.
PHO alternatives: Cargill has ingredient solutions available to replace most partially hydrogenated oil (PHO) uses while maintaining product taste and function.
Non-PHO emulsifiers: ENSEMBLE from Corbion Caravan is a full line of nonpartially hydrogenated oil (PHO) emulsifiers that delivers drop-in functionality, while maintaining flavor and texture.
Omega-9 canola oil: Omega-9 Canola Oil and shortening systems from Dow AgroSciences are naturally stable and a proven solution for applications currently employing partially hydrogenated oils.
Soy-based innovations: Soy-based innovations are available to replace partially hydrogenated oils for trans-fat-free snack foods and bakery products, says Qualisoy.
Margarines and shortenings: Richardson Oilseed offers margarines and shortenings that are not hydrogenated or partially hydrogenated, and are lower in saturated fat than 100 percent palm alternatives.
High-stability algae oil: AlgaWise High Stability Algae Oil from Solazyme is a versatile cooking oil with over 87 percent monounsaturated fatty acids, only 2 percent polyunsaturates and no trans fat per serving.