NEW! 200 m GC Columns for Detailed Analysis of cis/trans FAME Isomers

Introduction

Over the last half of the previous century, the use of partially hydrogenated vegetable oil (PHVO) replaced the use of animal fats for baking purposes in most western countries. Initially developed for supply/demand and economic reasons, it was discovered that the use of PHVO could increase a food’s shelf-life and/or increase its taste. It was also suggested that the unsaturated fatty acids in PHVO were healthier than the saturated fatty acids in animal fat.