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Posts Tagged ‘PHOs’

Ensemble Non-PHO Emulsifiers

Tuesday, June 21st, 2016

Bread RollsCorbion, Booth 1221

ENSEMBLE™ is a reengineered collection of Corbion’s most popular PHO containing emulsifiers: Each one is different, but they all share the same goal: to deliver drop-in functionality without sacrificing quality, handling and shelf stability

www.corbion.com

VIDEO: Trans-Fat-Free Alternatives to PHOs

Monday, July 13th, 2015

Last month, the U.S. Food and Drug Administration revoked the GRAS status of partially hydrogenated oils and their artificial trans fats, and has given food manufacturers three years to eliminate the use of PHOs in their products. Several ingredient suppliers at the IFT15 food expo are offering trans-fat-free alternatives to PHOs. Bob Swientek, Editor-in-Chief of Food Technology magazine, talks to IOI Loders Croklaan Americas and Qualisoy about how they are helping product developers meet the challenge of removing partially hydrogenated oils while maintaining the functional requirements of taste, texture, and shelf life.


Replacing PHOs with High Oleic Vegetable Oils

Saturday, July 11th, 2015

BY: IFT STAFF

Session 013
Sunday, July 12; 8:30–10:00 a.m.
Room S502

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

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