date:Mar 11, 2014
stry, where solid fats are required for functionality, taste, texture, structure and shelf stability, Ms. Sanders said.
The banning of partially hydrogenated oils might mean the loss of interesterification as a technology. Interesterificaiton produces saturated fats with precise melting characteristics and texture.
Losing interesterification as a technology would be a great loss to industry and consumers, Ms. Sanders said.
Banning partially hydrogenated oils might mean an increased use in pal