Conclusions

The replacement of partially hydrogenated fats - with their role in aerating, emulsifying, lubricating and providing texture, structure and flavor characteristics to food products - is a challenge for food developers. Due to the versatility and robustness of partially hydrogenated fats their substitution is strongly application specific. An understanding of the specific application of partially hydrogenated fats and the resulting functional specifications of alternative fats is a necessary pre-requisite for a successful substitution. This process eliminates some historical specifications and could result in a change in technological paradigms. Local consumer preference and legal frameworks have a strong influence on technology evolution with respect to the trans-free challenge. Finally, in the short term, technological solutions are likely to be based on the smart combination of conventional oil modification techniques.

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