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Emulsifiers, Fat & Oils
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Emulsifiers make possible many of the sauces, condiments, and beverages that consumers enjoy

Making Oil and Water Mix

Nature created oil and water specifically so they would not mix, then peppered the food supply with a whole range of other ingredients to help the two mix well

Kantha Shelke PhD, CFS

February 15, 2016

Technology is helping food companies create efficient emulsifiers—among the most critical aspects in the formation of successful emulsion-based food and beverage products.

Reducing Saturated Fats in Popular Foods

UMass Amherst food scientist to study ways to improve the nutrition of foods high in saturated fats

January 28, 2016

University of Massachusetts Amherst food scientist Eric Decker has received a three-year, $469,775 grant to explore ways to improve the nutrition of foods high in saturated fats.

Olera Shortenings and Oils: Certified Sustainable

Olera Shortenings and Oils offers segregated grade, 100% certified sustainable palm shortenings in North America

January 12, 2016

Olera® Shortenings and Oils, the food products division of Global Agri-trade Corporation (GATC), is taking another major step in its commitment to be a competitive supplier of 100% RSPO certified sustainable palm oil (CSPO) products in North America.

Projections indicate fat-free and low-fat item sales will experience big growth in 2016

Fat Replacers

Fats play so many roles in foods that replacing them requires an in-depth understanding of every one of their multiple functions

Kantha Shelke PhD, CFS

January 11, 2016

Replacement of fat in formulations, without sacrificing taste and functionality, is a challenging (but blooming) opportunity for prepared food makers.

2015 US Dietary Guidelines: Statement from Dow AgroSciences

Dow AgroSciences commends recommendations related to fats and oils

January 11, 2016

The USDA recently issued its 2015 Dietary Guidelines for Americans (DGA) recommendations.

Cargill: Label-friendly Options

Cargill offers label-friendly alternatives for monoglycerides and DATEM in bread

January 8, 2016

Following the FDA's 2015 ruling on partially hydrogenated oils (PHO), Cargill Texturizing Solutions is offering bread manufacturers a successful replacement for monoglycerides and DATEM, which are sometimes made from PHO.

AAK: Non-Hydro Whipped Topping Solutions

AAK uses Prepared Foods event to discuss “Formulating Whipped Toppings with Non-Hydro Fats”

November 23, 2015

AAK, one of the world’s leading manufacturers of high value-adding specialty vegetable fats, recently presented “Formulating Whipped Toppings with Non-Hydro Fats” at the Prepared Foods R&D Applications Seminar, Chicago.

Consumers and regulators are pushing PHOs out of the food supply

Fat, Oil Solutions

Experts help Prepared Foods R&D Seminar attendees eliminate partially hydrogenated oils, embrace new options

November 16, 2015

Public health and nutrition guidance over fats has changed over the years, beginning with the 1980s, where the guidelines were to avoid too much fat, saturated fat and cholesterol.

Corbion: Replace Egg Whites

Corbion Caravan is expanding its Function Plus product line to include Function Plus 250W

November 15, 2015

It's been said that "the devil is in the details," and that's certainly the case when it comes to replacing egg whites in angel food cake.

IOI Loders Croklaan: PHO Removal Classes

IOI Loders Croklaan hosts PHO Removal 201 course for customers

November 4, 2015

Food fats and oils supplier IOI Loders Croklaan next month will host a free customer education course, titled “PHO Removal 201.” The final class for 2015 will be held on December 9-10 at IOI Loders Croklaan’s Chicago-area “Creative Studio” in Channahon, Ill.