Home » Topics » Ingredients » Emulsifiers, Fat & Oils

Emulsifiers, Fat & Oils
RSS

partially hydrogenated oil, nutrition label

FDA Reviews GRAS Status of PHOs

The Food and Drug Administration is currently considering comments on its proposed action to declare partially hydrogenated oils unsafe for food use due to their trans fat content.

Steven B. Steinborn Veronica Colas, Contributing Editor

May 21, 2014

The Food and Drug Administration (FDA) is currently considering comments on its proposed action to declare partially hydrogenated oils (PHOs) unsafe for use in food due to their trans fat content.

Loud at ADM

Michael Loud has been named North American sales director, ADM Foods & Wellness.

May 5, 2014

Loud will lead a consolidated sales force in the United States and Canada covering ingredients across the Foods & Wellness portfolio.

Mouthfeel on Health Perceptions

Do consumers perceive harder or more rough-textured foods to have fewer calories?

April 16, 2014

The paper suggests how a food feels inside the mouth influences how one estimates caloric intake.

Rice Bran Oil Extract as Butter Replacement

A new, butterlike extract from rice bran oil -- used as a partial butter replacement in a standard recipe for white bread -- does not detract from bread taste or texture.

April 9, 2014

Testers report the rice bran oil does not detract from bread taste or texture.

Acquisition for AAK

AAK has agreed to acquire the oils and fats business of CSM Benelux NV.

April 9, 2014

The acquired business employs around 100 people and had revenues of approximately $149 million in 2013.

Cutting the Fat

Researchers say low-fat, creamy desserts and sauces could be made as tasty and visually appealing as their full-fat counterparts simply by adjusting the calcium and acidity levels.

March 24, 2014

The researchers said that the method enabled them to successfully reduce the fat content in a model white sauce from 10% to 2% without compromising on the taste and texture of the product.

End of Omega Recommendations?

Eating food high in fish oils such as omega-3 does not reduce the risk of heart disease, a study contends.

March 21, 2014

The analysis of 72 previous studies showed insufficient support for nutritional recommendations that advocate high consumption of polyunsaturated fats like omega-3 and omega-6.

Saturated Fat and Heart Health

A report finds that reducing saturated fat intake does not result in improved heart health.

March 19, 2014

The study's author concludes it has not been proven that saturated fat itself may increase the risk of heart disease.

New Executive VP at IFT

The Institute of Food Technologists (IFT) announced the selection of Christie A. Tarantino, FASAE, CAE, as the new IFT executive vice president.

March 14, 2014

In her new role, she will oversee a wide array of IFT programs that serve 18,000 members and the food science and technology professions.

On Omegas

A study shows that the omega-3 fatty acids EPA and DHA are as effective in lowering blood pressure as some of the commonly recommended lifestyle changes.

March 12, 2014

Approximately 60% of the U.S. adult population suffers from elevated blood pressure.