- Manufacturers can cut down on the increased costs from reformulating products with non-PHO emulsifiers by using a smaller but still effective amount, according to Corbion.
- Corbion found that doses of 80% may be effective for bread when manufacturers use non-PHO emulsifiers with proprietary oil blends.
- The proprietary oil blends have higher levels of unsaturated fatty acids and lower levels of saturated fatty acids, so the ingredients' behavior changes. Instead of only reacting in the proofing stage or oven, reactions may be taking place as early as the bowl, according to Corbion.
These results came straight from Corbion and its proprietary oil blends, but the results present an opportunity for other ingredients manufacturers to meet food companies' needs. Food manufacturers must adapt to the FDA's removal of PHOs from the GRAS list, and non-PHO emulsifiers tend to raise production costs.
But if ingredients producers find a way to formulate non-PHO emulsifiers so that food manufacturers can use a smaller amount at a time, that would balance out the added costs and make the switch easier. If few ingredients companies have figured out how to reformulate, or how to commercialize the reformulation, the first ones to do so will stand out. This could increase their sales and reputation among manufacturers. Manufacturers' deadline for PHO removal is June 2018.