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Replacing Partially Hydrogenated Oils in Baked Goods

While the road to zero-trans baked goods is full of challenges, myriad replacement options are available for formulators.

In 2015, FDA determined partially hydrogenated oils (PHOs), the primary food manufacturing source of artificial trans fats, are not  GRAS (generally recognized as safe) for foods, giving food and beverages manufacturers three years to remove them from food products. The looming ban is particularly important for the bakery industry where PHOs are used to improve the texture, shelf life and flavor stability of baked goods.

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