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.
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