An active solution to removing PHOs in baked goods With US legislators phasing out partially hydrogenated oils (PHOs) over the next two years, both cake mix and industrial cake manufacturers need to take a closer look at alternatives to PHO-containing emulsifiers. Powdered, activated emulsifiers, it seems, are the wisest choice for a wide variety of reasons. By Arne Pedersen, Product & Application Manager, Palsgaard A/S Functional Focus Since the 1950s, partially hydrogenated vegetable oils have been the primary replacement for butter, lard, palm oil, coconut oil, and other “hard” fats in many processed foods. And in the world of baking today, most cakes, cookies, pie crusts and crackers contain shortening made from this type of oil. Partial hydrogenation is a process that adds hydrogen to vegetable oil, eliminating most of the unsta- ble fatty acids and causing the oil to become solid at room temperature. Shelf life is increased, and the oil is better able to match the cooking properties of solid shortenings. Health Hazard For all their advantages, partially hydrogenated oils (PHOs) are, however, also the primary source of trans-fatty acids, more commonly known as trans fats. Numerous studies have shown PHOs can promote the risk of coronary attack by raising the level of Low Density Lipoprotein Cholesterol (LDL) in the blood while reducing High Density Lipoprotein Cholesterol (HDL). In fact, higher risks of cardiovascular disease can already be registered at daily trans fatty acid intake levels of just 5 to 6 grams. Other studies have indicated that a high intake of saturated fats and trans fats promotes insulin resistance, too, threatening consumers with Type 2 diabetes. 1
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