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Partially hydrogenated oils ban effect?

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The USA news is that these trans-fats might be banned. Are there some food products that could become almost literally impossible to make without them? Just curious.

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  1. I'm not sure, but I think the food industry chemists are ingenious in coming up with new versions of their products to comply with regulations. The result of this will, of course, be the production of old favorites that will not taste quite right. I've seen this over the years with baked goods. I'm also wondering myself what Crisco will do now.

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    1. re: noodlepoodle

      Crisco are ahead of this already. They have long since reformulated so that they can state they have "0 grams" of trans fats per serving (because they have less than 0.5 g per serving). So they may already be compliant with whatever the final regulations turn out to be. If not, they are almost there.

      This is not to say that Crisco uses natural fats. When partial hydrogenation became demonized, the industry moved to a technology called interesterification, which mixes and matches saturated and unsaturated chains to create a fat (triglyceride) with the desired properties.

      This is an area of particular interest to me, because my first-ever job (over 35 years ago) was in a Unilever oil hydrogenation factory (we would partially hydrogenate oils for use in margarine and similar products).

    2. They will start advertising "Made with organic artisanal free range non-GMO oil."

      1. Time has an article about seven or so foods that will have to change, among them microwave and movie popcorn, frozen pizza, donuts. Can't recall the others.

        1. In addition to the foods I listed, crackers, canned frostings, coffee creamers and refrigerated dough products will be affected. here's a link to the Time article:

          http://healthland.time.com/2013/11/07...