Removing PHOs in Baked Goods

By Palsgaard

Cake and cake mix manufacturers should find alternatives to PHO-containing emulsifiers as partially hydrogenated oils (PHOs) are being phased out over the next two years. Powdered, activated emulsifiers, it seems, are the wisest choice for a wide variety of reasons. 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. In the world of baking today, most cakes, cookies, pie crusts and crackers contain shortening made from this type of oil. Download to find out more.

Enter your details below to view the free white paper

By downloading this whitepaper, you acknowledge that GlobalData may share your information with our white paper partners/sponsors who may contact you directly with information on their products and services.

Visit our Privacy Policy for more information about our services, how GlobalData may use, process and share your personal data, including information on your rights in respect of your personal data and how you can unsubscribe from future marketing communications. Our services are intended for corporate subscribers and you warrant that the email address submitted is your corporate email address.