2015 AAOCS

Meeting
Geelong, Vic.

Partially
Hydrogenated Oils:
The Basics and
The Latest News

Lucky Inturrisi
Cargill Refined Oils AP

CONFIDENTIAL. This document contains trade secret information. Disclosure, use or reproduction outside Cargill or inside
Cargill, to or by those employees who do not have a need to know is prohibited except as authorized by Cargill in writing.
 Agenda

• Background
• Review latest events influencing PHO
• PHO 101
• Technologies for Trans Reduction and no PHO

2 PHO: The Basics and The Latest News

 Agenda

• Background
• Review latest events influencing PHO
• PHO 101
• Technologies for Trans Reduction and no PHO

3 PHO: The Basics and The Latest News

Nutrition & Consumer Awareness –
Saturated / Trans Fat

4 PHO: The Basics and The Latest News

Nutrition & Consumer Awareness

The campaign to ban partially hydrogenated oils

5 PHO: The Basics and The Latest News

Trans Fats – Their Health Implications
• Many scientific studies have strongly supported the
adverse effects of trans fat on the risk of heart disease
• Major impact of trans fats is on blood cholesterol.
• A diet high in trans fats:
increases LDL (“bad”) cholesterol
and
decreases HDL (“good”) cholesterol

6 PHO: The Basics and The Latest News

 Agenda

• Background
• Review latest events influencing PHO
• PHO 101
• Technologies for Trans Reduction and no PHO

7 PHO: The Basics and The Latest News

Where does the FDA stand?
• On 7th November 2013, the U.S. Food and Drug Administration
announced that they had tentatively determined that partially
hydrogenated oils (PHOs), are not “generally recognized as safe”
(GRAS) for use in food.

• The FDA determined that as of June 18, 2018, PHOs are no longer
generally recognized as safe (GRAS).

• It means that as of June 18, 2018 PHOs no longer have approved

regulatory status in the U.S., unless FDA approves PHO as a food
additive. It does not mean that FDA has determined that PHOs are
“unsafe”.

• Although FDA has provided industry a reasonable period of time to

reformulate, it may not be able to prevent private litigation – similar to
current class action labeling suits – from being filed.

8 PHO: The Basics and The Latest News

How are others responding?
Ban trans
fat at all Some states
Parks and cities
ban or
restrict PHO
Retailers
ban trans Reduced
fat by 2015 trans fats
in food
marketed
to kids

9 PHO: The Basics and The Latest News

Additional Pressures to Eliminate Trans Fat
Nutritional
labeling
Increased
litigation

Special
interest
groups
and Social
Cost and
Media
availability

10 PHO: The Basics and The Latest News

 Impact of
oil type on
purchase

Hydrogenated Oil
Hydrogenated Oil
Interesterified Oil
Vegetable Oil
Sunflower Oil

Soybean Oil
Coconut Oil

Peanut Oil
Canola Oil
Olive Oil

Partially
Palm Oil

Lard
PHO among the
LEAST POPULAR
5%
fats and oils with 9%
14%
consumers 18% 18% 18%
21%
27% 27%
Less Likely to Purchase

47% 48%

62%

Confidential. © 2014 Cargill, Incorporated. All Rights Reserved.

11 PHO: The Basics and The Latest News

Activities in Asia Pacific

Customers Singapore
asking to restricts
remove PHO trans fat
from levels
formulations
Labelling of
trans fat
Reduced
trans fats
in frying
oils

12 PHO: The Basics and The Latest News

Trans Fat Actions
China Labelling of trans fat
Taiwan Labelling of trans fat
Singapore < 2% trans fat of fat (regulation)
Labelling of trans fat when making claims; Voluntarily limiting
Australia / N.Z.
trans fat in oils
USA Labelling of trans / Proposed ban on PHO
Labelling of trans fat; Voluntarily limiting trans fat in oils to 2% of
Canada
the fat and 5% of the fat in all other foods.
Denmark < 2% trans fat of fat (regulation)
Switzerland < 2% trans fat of fat (regulation)
Austria < 2% trans fat of fat (regulation)
Iceland < 2% trans fat of fat (regulation)
Limits trans fat in processed foods to 2% of the total in veg oils
Argentina
and margarines for direct consumption and 5% in other foods.
Brazil Requires labeling of trans fat
Chile Labelling of trans fat
Limit of 10% TFA (to be lowered to 5% - draft) by weight and
India
labelling.
Mandatory labelling of trans fat for biscuits, confectionery, ice
Korea
cream, bread, chocolate, jam, edible oil and beverages.
13 PHO: The Basics and The Latest News
 Agenda

• Background
• Review latest events influencing PHO
• PHO 101
• Technologies for Trans Reduction and no PHO

14 PHO: The Basics and The Latest News

 What are Saturated and Trans Fats?

Red = oxygen H H
→H H← Green = carbon
| |
-C - C-
| | White = hydrogen | |
-C =C- H H

Saturated Fatty Acid

Fatty Acid

Trans Unsaturated Fatty Acid

Double Bonds
CH2 - OH
Fatty Acid
H← |
| HO
Fatty Acid - CH
-C =C-
|
|
CH2 - OH
H←
Fatty Acid

15 PHO: The Basics and The Latest News

1
How Are Trans Fatty Acids Formed?

• Animal Fats - approximately 5% TFA

Naturally found (in small amounts) in milk,
dairy products and meats

• High Temperature Deodorisation - ≤ 1%

Dependent on time, temperature and degree of unsaturation
%
1
0
0

•
%
T
ra
n
sCo
n
t
en
t

Hydrogenated Fats (10 - 50% TFA) 8

0
i
n

%
S
at
u
H
y
d

r
a
r
o
.

t
e
S

C
o
y
b

o
n
t
e
e
a
n

n
t
6
0 i
nHy
d
ro
.
Soy
b
ea
n

4
0 %
S
+T
i
nHy
d
ro
.
Soy

2
0

• Frying process
0
1
4
0 1
2
0 1
0
0806
0402
00
I
odi
neV
a
l
ue

16 PHO: The Basics and The Latest News

Hydrogenation Process
Hydrogen Gas Motor

Nickel
Catalyst

Oil Molecule
The result is
the conversion
of a cis double
bond to saturated
and trans double
bond.

Nickel
Catalyst
Particle

17 PHO: The Basics and The Latest News

What Happens During Hydrogenation?

Saturate
No double bonds

Cis unsaturated
Hydrogen is on the same
side of the bond.

Trans unsaturated
Hydrogen is opposite sides
of the bond.
18 PHO: The Basics and The Latest News
 Trans and Saturate Formation During Hydro
% TFA Formation During Hydrogenation of Soybean Oil
100
% Trans Content
in Hydro. Soybean
80

% Saturate Content
60 in Hydro. Soybean

40 %S+T
in Hydro. Soy

20

0
140 120 100 80 60 40 20 0
Iodine Value

19 PHO: The Basics and The Latest News

1
9
 Agenda

• Background
• Review latest events influencing PHO
• PHO 101
• Technologies for Trans Reduction and no PHO

20 PHO: The Basics and The Latest News

Trans Reduction and PHO Removal
Strategies - Considerations

• When the fat is required to contribute structure, that structure is

traditionally fat crystals from Saturates or Trans

• Each strategy has implications including

• Raw material cost
• Availability
• Conversion and processing issues

• Expectations must be reasonable; for many applications other than those

requiring liquids, trans reduction may result in some increase in saturates

• A shift to remove trans fats may have technological consequences for

customers

21 PHO: The Basics and The Latest News

 Technologies for Low or “No” Trans Products
PHO Removal
• Trait Enhanced Oils: e.g. High Stability Oils and High Stearic Oils

• Fractions of palm oil and palm kernel oil

• Interesterification blends of non-hydrogenated oils

• Interesterification blends with high saturated fat base oils (incl. fully
hydrogenated)

• Blending fully hydrogenated hard fats having no trans fat with non-
hydrogenated oils

• The use of gelling or texture building agents (incl. Mono & Diglycerides
or Diglycerides or Starches)

• A combination of some or all of the above.

22 PHO: The Basics and The Latest News
22
23 PHO: The Basics and The Latest News