Qualisoy talks PHO replacement
At the Qualisoy booth, Richard Galloway noted that donuts fried in enzymatically interesterified high oleic soybean oil instead of partially hydrogenated soybean oil can deliver comparable color, mouthfeel, texture, and other functional qualities. "What people like about it is that it's a drop in solution [PHO replacement] in many applications. People won't have to change their formulations."