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hydrogens bound on opposite sides of the chain. This re‐ when the FDA required that trans fat be listed on nutrition moves the kink, so trans fats have a straight shape like satu‐ facts panels, there has been a large reduction in the amount rated fats. This allows them to pack closer together. Trans of trans fats used in commercial products (List, 2014). For fatty acids are very unusual in nature. We do see some that example, Crisco® shortening was reformulated in January occur naturally in foods from ruminant mammals, like beef 2007 so it contained less trans fat. This was done by blend‐ and dairy products. Trans fats can also be created in very ing oil, PHOs, and FHOs to create a similar product that small amounts when an oil is heated to high temperatures still works in most home recipes. However, like many other during normal cooking or processing steps. The FDA has not shortenings, margarines, and spreads, the newer version banned trans fats. of Crisco® still contains PHOs. All of these products must be reformulated again by June 2018 so they no longer con‐ What are PHOs? tain PHOs. Most likely, we will see PHO‐free ingredients like PHOs, or partially hydrogenated oils, are the main source shortening come to market first. Foods containing PHOs as of trans fats in our diets. PHOs are made by exposing unsat‐ an ingredient will be reformulated once a good replace‐ urated fats to hydrogen gas in the presence of a catalyst to ment can be found. help start the reaction. This process is called hydrogenation, Some of the processing steps food companies are using and is commonly used to create shortenings, margarines, to replace partial hydrogenation include full hydrogenation, spreads, and commercial frying oils. During the first steps interesterification, and blending fats and oils together. To of hydrogenation the cis form of the fatty acid is converted completely replace PHOs, most companies will need to use to the trans form. In the later stages, the fatty acids become some combination of these techniques. fully saturated. Interesterification is a process that removes the fatty If the hydrogenation reaction is stopped part way acid chains in a triglyceride from the glycerol backbone, through, a mixture of trans unsaturated fats and fully satu‐ then reattaches them in a different order. By changing the rated fats is obtained. This results in a soft, spreadable solid order of the fatty acids, it is possible to create a more solid, fat or a semi‐solid slushy oil. These products are PHOs, and shortening‐like fat. In most cases, fats or oils from different contain a large amount of trans fats. The FDA has banned sources are added together in the interesterification pro‐ PHOs. They cannot be sold or used as ingredients in foods cess. This results in triglycerides that have some desirable after June 2018, unless they successfully petition the FDA properties from both of the original fat or oil sources. This for continued use in a specific product. is done quite frequently using FHOs as one of the starting If the hydrogenation reaction is allowed to finish, a com‐ materials. Interesterification can be performed using an en‐ pletely saturated, very hard fat is made. These products are zyme or by using chemicals. There are advantages and dis‐ called fully hydrogenated oils (FHOs), and contain only a advantages to each method, so manufacturers will choose very small amount of trans fat. The FDA has not banned the technique that works best for their product (List & Pel‐ FHOs. loso, 2007). Home cooks may soon notice that some recipes don’t What will replace PHOs? work as well using the new, PHO‐free shortenings. Unfortu‐ PHOs were very useful in many ways, and replacing them nately, without knowing which specific technologies will be in some products will be a difficult task. The trans fats in used by food companies, it is difficult to predict how these PHOs give baked goods a crispy, fluffy texture; they can be products will work. But because so many people have been used to keep frostings from melting; and they keep many trying to remove trans fats from their diets in recent years, fried foods from feeling oily. But food companies have been many cookbooks and online baking forums have already working for years to find good replacements. Since 2006, given helpful suggestions. Your county Extension office can also provide assistance with specific questions. For a listing Old Crisco® Label (before 2007) of county offices in Utah, visit extension.usu.edu.

INGREDIENTS: PARTIALLY HYDROGENATED SOYBEAN AND COTTONSEED OIL WITH VEGETABLE MONO AND References DIGLYCERIDES. Final Determination Regarding Partially Hydrogenated Oils; FDA Notice and Declaratory Order, 80 Fed. Reg. 34650 (June 17, 2015). Klonoff D.C. (2007). Replacements for Trans Fats—Will there Be an Oil New Crisco® Label (since 2007) Shortage? Journal of Diabetes Science and Technology, 1(3):415‐421. INGREDIENTS: SOYBEAN OIL, FULLY HYDROGENATED List G.R. and Pelloso T. (2007). Zero/Low Trans Margarine, Spreads, and PALM OIL, PARTIALLY HYDROGENATED PALM AND Shortening. In D. Kritchevsky, G.R. List and N. Ratnayake (Eds.), Trans SOYBEAN OILS, MONO AND DIGLYCERIDES, TBHQ Fats in Foods (pp. 155‐176). Urbana, IL: AOCS Press. AND CITRIC ACID (ANTIOXIDANTS). List G. (2014). Trans fat replacements: A global overview. Lipid Technol‐ ogy, 26(6):131‐133

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