These oils contribute trans fat to the diet, which is linked to an increased risk of coronary heart disease. To reduce their consumption, it is proposed that the PHOs will need to be approved as additives before being allowed for release onto the market. Though the FDA has not definitively lowered the gavel for removal of these ingredients, the demand for ‘product cleansing’ by food manufacturing companies has been felt in shockwaves across the nation, and resonates within the heart of the consumer body. In anticipation, research and development teams everywhere are shifting their focus to removing PHOs from their labels. We see it in data records of 2014, where 10 per cent of new product launches in food ferrous fumarate bioavailabilitycontained a low/no/reduced trans fat claim – up from 7.9 peferrous fumarate 210mg 84 tablets bootsr cent in 2013. For some, the switch is simple. For others, it is a nightmare, as it presents several complex technical challenges regarding shelf life, flavour and mouth-feel.
Partially hydrogenated oils: A blessing and a curse
