BY: IFT STAFF
Sunday, July 12; 8:30–10:00 a.m.
Concerns about trans fats are back in the news since the U.S. Food and Drug Administration (FDA) announced last month that they are revoking the GRAS (generally recognized as safe) status of partially hydrogenated oils (PHOs) and their artificial trans fats, and giving industry three years to comply with the new rule. Since hundreds of processed foods still contain small amounts of trans fats, product developers have their work cut out for them.
One strategy for removing trans fats is formulating with non-hydrogenated vegetable oils. The oils are high in oleic acid and used as substitutes for PHOs in food applications that require high stability. This session will share findings from new comparative functionality and sensory testing studies of high oleic vegetable oils and other high stability oils, including high oleic soy, high oleic canola, palm olein, and high oleic sunflower to help food technologists understand the functionality and performance differences between the oils, as well as blends. Attendees will also learn strategies for navigating a successful oils switch.
Presented by: Joshua Tuinstra, Stratas Foods; Bryson Bolton, Product Dynamics; Frank Flider, Qualisoy; Richard Galloway, Qualisoy