Partially Hydronated Vegetable Oils (PVHO) - Articles and news items

Cargill’s lecithin products ready to go for bakery customers

Industry news  •  8 January 2016  •  Victoria White

Following the US Food and Drug Administration’s 2015 ruling on partially hydrogenated oils (PHO), Cargill is offering bread manufacturers its lecithin products as a successful replacement for monoglycerides and DATEM…

US to eliminate trans fat from the food supply

Industry news  •  16 June 2015  •  Victoria White

Food manufacturers will have 3 years to remove partially hydrogenated oils, the primary source of trans fat in processed foods, from products sold in the US…

Partially hydrogenated oils: A blessing and a curse

Issue 6 2014  •  23 December 2014  •  Chad Gray, R&D Food Technologist – Lipids Division, Kerry

A new food era was born in America on 8 November 2013, when the Food and Drug Administration (FDA) made a tentative announcement that the presence of partially hydrogenated oils (PHOs) in food and beverage offerings will no longer be ‘generally recognised as safe’. For some, the switch is simple. For others, it is a nightmare, as it presents several complex technical challenges regarding shelf life, flavour and mouth-feel…

Implementation of removing trans fatty acids originating from PVHO

Issue 5 2012  •  6 November 2012  •  Sergey Melnikov, Lead Technologist and Oil Processing and Fat Blends Team Leader and Hans Zevenbergen, Nutrition & Health Europe and Cross-Category Nutrition & Health Director, Unilever

Trans fats (also known as trans fatty acids, or TFA) are formed in the digestive system of ruminants. In the food industry, a similar process called ‘partial hydrogenation’ is used to convert vegetable oils into solid fats for enhanced functionality and shelf life stability. The main sources of TFA in the diet are butter, cheese and meat, as well as bakery products and fried foods1. Scientific research in the 1990s showed that TFA potentially have adverse effects on health linked to an increased risk of heart disease. TFA raise ‘bad’ LDL cholesterol and lower ‘good’ HDL cholesterol. More recently, scientific publications have shown that in terms of their impact on the risk for heart disease, TFA are worse than saturated fats (SAFA) on a gram-for-gram basis2-4.

Unilever is recognised as taking a leading role in the drive to reduce dietary intake levels of TFA. The company was the first manufacturer to produce margarines virtually free of TFA. Unilever has been commended in the scientific and business communities for its actions taken within the industry. By the end of 2011, over 99 per cent of food products in the Unilever portfolio were virtually free of TFA from partially hydrogenated vegetable oils (PHVO). As a part of the Unilever Sustainable Living Plan (USLP), the company made the commitment to have all its products virtually free of TFA from PHVO by 2012. In addition to reducing TFA through product reformulations, Unilever has taken care not to increase saturated fat levels. This is achieved whilst keeping Unilever products affordable and of high quality. Maintaining high quality and affordability is important to ensure that consumers do not turn away from nutritionally improved products, as this would ultimately provide no public health benefit.


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