What's New
Prof Develops Healthy Alternative to Trans Fats
January 24, 2007
An international research team headed by a University of Guelph professor has developed an alternative to artery-clogging trans fats.
They found a new way to package oils and change them into a solid fat-like gel. In addition to providing a heart-healthy recipe for processed foods, the new structured oil regulates the release of lipids into the body, which may help fend off obesity and diabetes.
“People talk about controlled release in prescription drugs; we’re talking about controlled release of food components,” said Alejandro Marangoni, a professor in the Department of Food Science and the holder of a prestigious Canada Research Chair in Food and Soft Materials. "It's a completely different kind of chemistry."
Marangoni's research group found a way to mix oil, water, monoglycerides and fatty acids to form a gel substance that provides the same structural and functional benefits as trans and saturated fats.
As an added bonus, the new oil formula has been found to release fats in a more controlled way. By regulating the amount of insulin produced by the body after a meal, controlled release of lipids in the blood may help lower the risk of obesity and Type 2 diabetes.
This research was featured on CTV's Canada AM and on CBC Newsworld's News Today.
