Hardstocks, used to make margarine and cooking oils has a reduced trans isomer content. Current research is looking at developing new catalysts that further reduce these trans isomers, meeting more beneficial nutritional requirements. @UofGFoodProf #Dijkstra #Food2150
Creating hardstocks with low trans isomer content involves altering the hydrogenation process. Most cost effective is often reducing the operating temperature. The use of new catalysts further increases trans reductions, but still requires more research. @UofGFoodProf #Dijkstra
