{"id":346,"date":"2014-02-07T08:00:33","date_gmt":"2014-02-07T13:00:33","guid":{"rendered":"https:\/\/www.ulprospector.com\/knowledge\/?p=346"},"modified":"2017-05-12T15:01:51","modified_gmt":"2017-05-12T21:01:51","slug":"alternatives-partially-hydrogenated-oils","status":"publish","type":"post","link":"https:\/\/ulprospector.ul.com\/346\/alternatives-partially-hydrogenated-oils\/","title":{"rendered":"Alternatives to Partially Hydrogenated Oils"},"content":{"rendered":"
\"Foods<\/a>
Image credit: U.S. Food and Drug Administration<\/figcaption><\/figure>\n

The recent proposed regulation change on removing the GRAS status of trans fats in the US has put some food sectors on a hasty path to find alternatives to partially hydrogenated oils and shortenings. 12% of all packaged foods in the US contain a partially hydrogenated fat, according to the FDA. While consumption of trans fats has decreased since the FDA introduced trans-fat labeling on Nutrition Facts panels in the US in 2006, food could still contain up to 0.5 grams of trans fat per serving and round down to zero grams trans fat. There are still some industries that may have challenges removing them, such as coffee creamers, frostings, microwave popcorn, refrigerated doughs and other baked goods.<\/p>\n

In addition to this recent activity in the US, it follows trend with some countries in Europe \u2013 Denmark, Austria, Switzerland and Iceland \u2013 which have mandatory restrictions on partially hydrogenated fats. Many cities and states in the US have already passed laws essentially eliminating trans fat in restaurants. Last year in the EU, a margarine manufacturer\u2019s association set voluntary measures for reduction of the amount of trans fat present in their products. These precedents will offer insight into expected outcomes on how the potential US regulatory changes could impact the health of the population, as well as tactics on how to approach the change.<\/p>\n

For products where PHOs (partially hydrogenated oils) were used for frying or saut\u00e9ing, liquid oil alternatives may be appropriate. Bland oils such as\u00a0high-oleic sunflower oil<\/a>\u00a0(EU<\/a>),\u00a0high-oleic canola oil<\/a>\u00a0(EU<\/a>), and\u00a0safflower oil<\/a>\u00a0(EU<\/a>) have prolonged stability in high heat conditions. These are just a few options that may be suitable for these applications. Where these oils are used, oil maintenance is critical to maximize oil life and maintain consistent flavor.<\/p>\n

The industries most affected by a reformulation require the plastic nature of shortening to provide the defining qualities and stability of their products. Most products requiring this plasticity would not be served well by liquid vegetable oil alternatives as the sole replacement option.<\/p>\n

Palm oil fractions and palm oil blends<\/a>\u00a0(EU<\/a>), as well as\u00a0coconut oil<\/a>, are popular due to their solid state at room temperature, but formulators must assure that the resulting saturated fat on the label is acceptable from the company and consumer viewpoint. Those producing foods for US school lunch menus may need to limit these products due to constraints on saturated fats allowed in the menu plans.<\/p>\n

Use of\u00a0interesterified oils<\/a>\u00a0(EU<\/a>) and fully hydrogenated oils are another option, if the wording in the ingredient declaration is acceptable to the consumer market. The health implications of these oils are still being studied.<\/p>\n

Blends are usually made by adding liquid oil to one of the tropical oils to provide improved functionality to specific products.\u00a0Application specific shortenings<\/a>\u00a0(EU<\/a>) are available from suppliers to meet specific melt points and saturated fat level targets, for everything from cookie fillings, flaked fats for biscuits, to laminating fats for pie doughs.<\/p>\n

The FDA recently announced an extension to the comment period, until March 8, for manufacturers and industry experts to offer their opinions or suggestion. As the FDA is estimating the initial costs to remove partially hydrogenated fat at $8 billion, the change will be given a timeline following the comment period.<\/p>\n

Many other fats are available as options to replace partially hydrogenated oils, and this is merely a small portion of those available. Of course, shelf life testing is essential for determining the stability of the replacements in your application.<\/p>\n

Product Resources:<\/strong><\/p>\n

Cargill<\/strong><\/p>\n