Cereals & Grains Association
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Trans-fat functionality and replacement with functional, economic alternatives.
L. MOREHART (1). (1) Cargill, Plymouth, MN, U.S.A.

This presentation will provide an up-to-date review of the FDA ruling on the GRAS status of partially hydrogenated oils (PHO). Many food manufactures are looking for acceptable PHO alternatives for their products. The removal of PHO is a very challenging and complex process which involves knowing the impact PHOs have on the entire process of producing the food. In order to facilitate in the removal of PHO, a review of the hydrogenation process and history of changes in PHO use in the past decade will be discussed. The function of fats and oils in foods and the possible options for replacing PHO will also be discussed. To successfully formulate away from PHO, it is important to decide on your goals and limitations from the beginning, since any PHO alternative will have an impact on nutrition labeling, ingredients, costs, function and potential investments regarding production.

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