Bakers Journal

Trans fat-free hydrogenation in development

December 5, 2016
By Bakers Journal

Indiana – The nutrition insight website reports that Purdue University researchers have developed a new hydrogenation process that could solidify soybean oil for food processing without creating trans fats. The experimental process, called high-voltage atmospheric cold plasma (HVACP) hydrogenation, uses an electric charge instead of high heat, eliminating the creation of trans fats. | READ MORE

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