Corbion offers non-PHO emulsifier solutions
Ensemble is re-engineered collection of Corbion's most popular PHO containing emulsifiers.
As of Jan. 1, 2020, U.S. manufacturers will no longer be able to sell any products made with most partially hydrogenated oils (PHOs), as per the FDA. And as of Jan. 1, 2021, even more products containing PHO will not be allowed.
The regulations also have had the domino effect of inspiring other countries to re-evaluate their own legislation regarding PHOs. So even companies that aren’t producing for the U.S. market may want to consider alternatives.
“PHOs are the primary dietary source of artificial trans fat in food,” the FDA said. “Consuming trans fat raises the level of LDL (“bad”) cholesterol and decreases the level of HDL (“good”) cholesterol in the blood. An elevated LDL cholesterol level in the blood increases the risk of developing heart disease, the leading cause of death in men and women in the U.S.”
So while the new regulations may be good for consumers’ health, it means that manufacturers have had to change their recipes.
Enter Corbion, which offers an ideal line-up of replacement products.
“Say goodbye to PHOs without losing functionality and quality,” the company said.
Specifically, the company offers a group of products under the name Ensemble, which is a re-engineered collection of Corbion's most popular PHO containing emulsifiers: Alphadim, BFP, GMS and Starplex.
“Each one is different, but they all share the same goal: deliver drop-in functionality without sacrificing quality, handling and shelf stability,” Corbion said.
Ensemble offers solutions for a variety of markets, including: bakery, beverages, confections, dairy/non-dairy and processed foods.
“It’s a perfect swap. Why? This collection of non-PHO emulsifiers performs nearly identically to its PHO-derived counterparts. You can drop it in without missing a beat,” Corbion said.
Specifically, Corbion says the products help manufacturers avoid reformulation hurdles and operational disruptions.
“From breads to puddings and beyond, you’ll maintain the same flavor and texture without sacrificing quality, handling and shelf life,” Corbion says. “You’ll not only meet FDA regulations but also continue to satisfy your consumers with the foods they love with no interruption.”