Interestification plays a role in creating shortenings without partially hydrogenated oils. It is a difficult word to pronounce, but interesterification may make tasks easier for formulators, ...

There has been a recent growth in interest in enzymatic interesterification (EIE) as more formulators deploy the technology to replace partially hydrogenated oils (PHOs) in some challenging ...

A controversial nutritional test of a chemically modified fat suggests that the substance is more harmful, in at least some respects, than are the partially hydrogenated vegetable oils that it’s ...

Public and regulatory pressure pushing food manufacturers to lower trans fats in their products also could benefit the environment. That's why in June the U.S. Environmental Protection Agency (EPA) ...