December 20, 2013

CCNY Chemists Use Sugar-Based Gelators to Solidify Vegetable Oils

Mannitol and sorbitol dioctanoates could provide alternatives to trans fats linked to obesity, coronary artery disease and diabetes

Researchers at The City College of New York have reported the successful transformation of vegetable oils to a semisolid form using low-calorie sugars as a structuring agent. The findings portend the development of alternatives to structured oil products produced using saturated/trans fatty acids, which have been linked to coronary artery disease, obesity and diabetes.