Technical / White Paper

Bringing Enhanced Functionality to Bakery Without PHOs

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Bringing Enhanced Functionality to Bakery Without PHOs

The FDA deadline to remove PHOs or to petition the FDA to permit a specific use of PHOs is looming, with a date of June 2018. Any bakers who have not already removed PHO shortenings from their products must be in the process. New 12-month shelf life studies evaluated several PHO alternatives. All shortenings tested maintained a similar shelf life, but enzymatic interesterified (EIE) high oleic soybean shortening showed the least amount of change in texture, less even than the standard PHO product, showing that EIE high oleic soybean oil offers bakers the most functional option for PHO reformulation.

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