Corbion Completes Transition to Non-PHOs

Corbion announces discontinuing the use of PHOs and now offers a complete portfolio of drop-in non-PHO solutions with full functionality. 

Fat molecules in partially hydrogenated oil (PHO) have trans fats, which is under increasing regulation restrictions in numerous countries.

WorldBakers looked into the specifications and development of these non-PHOs. Corbion developed the line of non-PHO products to deliver drop-in functionality that mimics the performance of PHO-derived ingredients to help manufacturers maintain quality, while maximizing their manufacturing output. With similar handling properties and full functionality, the non-PHO products allow manufacturers the ability to convert and reformulate with no disruption.

The line of non-PHO emulsifiers perform in a very similar manner as their PHO-derived counterparts, which makes the non-PHO solutions a simple drop-in solution for a variety of applications in bakery, beverages, confectionery, dairy and non-dairy and processed foods. Currently the portfolio is available in the United States.

The team of experts at Corbion developed and tested non-PHO solutions long before the FDA made its announcement of the June 2018 deadline to remove all partially hydrogenated oils (PHOs) from food products. With the FDA’s announcement, Corbion met the new market trend, with oil producers moving away from PHOs, which made PHOs less available in the market.

The company wanted to ensure they gave the customers enough time to convert their products to non-PHO, Corbion says. To convert to non-PHO, manufacturers need to find an option that mimics the thermal stability and maintains the flavor, texture, quality, ease of handling and shelf stability that they obtained with PHOs in bakery, confectionery, dairy and non-dairy, and processed food applications – and do so in a non-disruptive, time-consuming manner.