(partially hydrogenated oils)

If you are switching over to non PHO (partially hydrogenated oils) or transfat oils please feel free to contact us as we consider ourselves experts and offer a wide variety of products to choose from including custom blends. Maverik Oils has been supplying Pho free ingredients to snacking and baking manufacturers since 2008.

Areas to consider when casting aside phos

Oct. 25, 2016 - by Jeff Gelski

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Emulsifiers with alternative oils to phos should mimic the thermal stability and maintain the flavor, texture, quality and ease of handling and shelf stability that phos provided.

KANSAS CITY — Quality and costs are two important concerns when replacing partially hydrogenated oils (phos) with other oil alternatives, but there are other concerns. Try preservatives and polymerization, and remember that some emulsifiers have phos as well.

Companies have less than two years to solve these issues. The Food and Drug Administration in June 2015 finalized its determination that phos, the primary dietary source of industrially produced trans fat, are not Generally Recognized As Safe (GRAS) for use in human food. Food manufacturers have until June 18, 2018, to remove phos from all their products.

Reducing polymerization

Insoluble polymeric material builds up with prolonged fat use, according to the fourth edition of Baking Science & Technology published by Sosland Publishing Co., Kansas City. Polymerization may be a problem in frying kettles and bread pans. Alternative oils to phos should help reduce polymerization.

“There has been an industry wide trend of replacing phos with other high stability oils such as high-oleic oils, tropical oils, interesterified oils and fully hydrogenated oils, which provide the same functionality and often greater stability, which translates into more bake cycles between pan cleaning and re-glazing due to decreased polymerization,” said Chase Newman-Brewer, president of Maverik Oils, Redland, Calif.

Traditionally, mineral oil has been used in conjunction with vegetable oils to add stability and decrease polymerization, but finding the optimal blend is a balancing act, he said.

“Too much mineral oil and smoke point can be an issue,” he said. “Too much vegetable oil and polymerization can be an issue, which is the build-up of polymers on equipment or in this case undesirable gumming of the pans. Prior to pho bans, partially hydrogenated vegetable oils helped with this. However, with the deadline to cease using phos rapidly approaching in 2018, formulators have had to come up with alternatives. The goal is to avoid jeopardizing performance and stability but also to balance cost with our baking customer’s needs.”

Being based in California, Maverik Oils has years of experience in working with alternatives to phos. The state of California passed legislation in 2008 that partially banned phos, Mr. Newman-Brewer said.

“We’ve had 10 years to perfect our formulations, allowing us to offer the baking industry a full line of specialty oils and lubricants that meet ‘clean label’ requirements,” he said.

Avoiding preservatives

The oleic content of an oil may have an effect on a baked food’s shelf life and thus on whether certain chemical preservatives should be used. For example, omega-9 fatty acid oils from Dow AgroSciences, L.L.C., Indianapolis, have a patented profile of over 70% oleic acid. The oils are sourced from sunflower seed and canola.

“Because the oil is naturally stable, the need for antioxidants and oil stability additives such as tertiary butyl hydroquinone (TBHQ) in many shelf stable applications is greatly reduced or eliminated,” said Mary LaGuardia, market manager for the oils for Dow AgroSciences. “Omega-9 canola oil has zero trans fats, among the lowest levels of saturated fats and is high in heart-healthy monounsaturated fats. Omega-9 canola oil can be blended with palm fractions to make lower saturated fat, pho-free shortenings.”

Remember emulsifiers

Food manufacturers by June 2018 should make certain their emulsifiers do not contain phos. As an alternative, Corbion offers Ensemble, a line of emulsifiers made from a proprietary mixture of non-pho oils that mimics the thermal stability and maintains the flavor, texture, quality, ease of handling and shelf stability that previously only phos could provide, according to Corbion.

Within the Ensemble line, BFP 550, part of the company’s BFP portfolio of mono- and diglycerides, has been shown to work in baked foods or for shortening, icing or frozen desserts to improve texture, shelf life and eating characteristics. Alphadim 570, part of the non-pho line of distilled monoglycerides, may be used in a variety of applications, including ice cream, sour cream, whipped toppings and pudding snacks.

GMS 520 and GMS 540 hydrated monoglycerides are designed for no-time dough process or applications with short mixing times. Starplex 590 and Starplex 590 F are fast-acting, non-pho powdered distilled monoglycerides that improve machinability and dough handling. They also provide lubrication during the slicing process.

DuPont Nutrition & Health has a Danisco range of emulsifiers made from non-pho-containing vegetable oils, organic acids and glycerol. The vegetable oils include bioengineered/G.M.O. canola, non-bioengineered/non-G.M.O. sunflower and rapeseed, and palm oil that is certified by the Roundtable on Sustainable Palm Oil. The range features Dimodan distilled monoglycerides, Solec lecithin and Panodan DATEM.

State bans trans fats

Restaurants in California must stop cooking with the substances, except in tiny amounts, by 2010.

July 26, 2008|Patrick McGreevy | Times Staff Writer​​

SACRAMENTO — California became the first state to require restaurants to cook without artery-clogging trans fats, such as those in many oils and margarines, under restrictions signed into law Friday by the health-conscious governor.

Gov. Arnold Schwarzenegger, a physical-fitness advocate and crusader against obesity, sided with legislators who said the measure would help get the fat out of Californians who are too dependent on fast food.

Trans fats can preserve flavor and add to the shelf life of foods but have been linked to heart disease, stroke and diabetes.

The new law, http://97AB 97 by Assemblyman Tony Mendoza (D-Artesia), requires restaurants to use oils, margarines and shortening with less than half a gram of trans fat per serving by Jan. 1, 2010, and applies the standard to deep-fried bakery goods by Jan. 1, 2011.  


"California is a leader in promoting health and nutrition, and I am pleased to continue that tradition by being the first state in the nation to phase out trans fats," Schwarzenegger said. "Consuming trans fat is linked to coronary heart disease, and today we are taking a strong step toward creating a healthier future for California."

California’s Trans Fat Law Set Stage for Pending National Ban on the ‘Anti-Food’

by David Gorn, California Healthline Sacramento BureauNovember 21, 2013​

FDA this month issued a 60-day call for comment on a new policy to ban a major source of trans fat from American foods.

The proposal to stop the use of partially hydrogenated oil comes five years after California lawmakers passed a partial ban on the substance. California’s 2008 law was a big step toward fueling the current administrative drive to ban trans fat, according to Mark Dressner, president of the California Academy of Family Physicians, one of the co-sponsors of the 2008 bill.

“It’s the first step toward what’s happening now, banning it from all foods,” Dressner said.

The California law did not ban all forms of trans fat, but limited use of the substance in restaurants and some food-preparation facilities.

“You have to look at what you can control within your own state,” Dressner said. “We weren’t going to be able to stop packaged foods from coming here.”

Patrons in restaurants don’t really have a say about whether trans fat goes into the food, he said, and couldn’t choose to exclude them.




California’s law regulating use of trans fats does not mean California is completely free of trans fat, said Beatrice Golomb, a professor and researcher at UC-San Diego School of Medicine.

“There are still plenty of trans fats you can find in California,” she said. She said trans fats can be found in microwaveable popcorn, frozen pizza and margarine.  

“We’ve linked trans fats to adverse behavior and to weight gain as well — even adjusting for the same calorie content. It’s a pro-inflammatory, kids have worse cognitive performance, there’s a whole host of things,” Golomb said.

Partially hydrogenated oils form when hydrogen is injected into oils to make solid fat. Golomb said it’s the substance that shapes margarine into a bar, but it has no nutritional value.

“These [manufactured] trans fats don’t occur in nature,” Golomb said. “It’s an anti-food.”

The preliminary decision by FDA is that partially hydrogenated oils are no longer “generally recognized as safe.”

Studies have linked trans fats to diabetes, obesity, infertility, heart disease and some kinds of cancer. It has been shown to increase cholesterol and reduce so-called good cholesterol. One study linked it to negatively affecting behavior.

The newest study, Golomb said, reveals trans fat as an obesogen, a compound that can disrupt the function of lipid metabolism, which can slow the body’s ability to break down fat.

That study has not yet been published, Golomb said. By the time it’s released sometime next year, she hopes it will be a moot issue.

“Our data in adults and children show higher body mass [with consumption of trans fats],” Golomb said. “There has been a lot of attention on childhood obesity, and these trans fats are in so many things they eat — frozen pizza, baked goods, snack goods, fast foods, things that may be high in these trans fats.

“We are hoping this won’t create even a ripple of attention,” Golomb said, because she hopes the national ban will be in effect at that point.




According to Dressner, two-thirds of Californians are considered overweight. The only good news, he said, is that efforts to curb childhood obesity have borne some low-calorie fruit. Obesity rates among youngsters in California have declined slightly in recent years — though a recent CDC report pointed out that California still leads the nation in obesity among low-income preschoolers, at 17%.

Dressner said the push to outlaw trans fats in fast-food restaurants may have helped school-age children shed some poundage.

“I think it did help somewhat,” he said. But the primary obstacle to a healthful diet, Dressner added, is at the grocery store.

“I used to run a diabetes group, and one time rather than meeting in the office, we met in the grocery store,” Dressner said. “You could see where you want to be in a grocery store is at the perimeter — where the vegetables, fruits, meats are. You want to avoid the middle aisles, where all the packaged foods are.”

The Department of Public Health is working to put together a new obesity plan for California. Dressner said he will be among the stakeholders to contribute to that project.

“The first meeting will be in January and will combine local and statewide efforts so that we have a movement in California to look at nutrition, movement and obesity,” Dressner said.

Obesity and food choices are individual, Dressner said, but in this case Californians need intervention, he said.

“Sometimes we can’t control ourselves so it’s good the government is helping us do that,” Dressner said.