Shortening substitutes and novel strategies for na...

Alejandro G. Marangoni Department of Food Science, University of Guelph, Guelph, ON N1G2W1, Canada Increasing public concerns over excessive saturated and trans fat intake from manufactured food products has lead to the search for alternative strategies to structure liquid oils into semisolid fats without addition of large amounts of unhealthy trans and saturated fats. Surfactant-like small molecules have been shown...

Uses of a Novel Low-Saturate, Zero-Trans Shortenin...

Sarah Langmaid, Carolyn Challacombe, Brittany Huschka, Steve Bernet, Alejandro Marangoni CoaSun Corporation and University of Guelph, Guelph, Ontario from a presentation presented at the University of Guelph Human Nutraceutical Research Unit The Trans Fat Problem Obesity and cardiovascular disease are of increasing concern to Canadians. 26% of young Canadians are overweight or obese. Many preventable diseases are associated...

American Diabetes Association says limit saturated...

The American Diabetes Association says: One of the most important diabetes nutrition guidelines is to hold saturated fat to less than 7% of calories. Why? Because saturated fat raises blood cholesterol. High blood cholesterol is a risk factor for heart disease. People with diabetes have more frequent heart disease. Limiting saturated fat could lower your risk for this diabetes complication. Also, some people with abnormal...

Trans fat news coverage not enough to stop clogged...

News coverage about the harmful effects of trans fatty acids in food products will influence consumers to stop purchasing these products for a short time (3 or 4 weeks).However, news coverage does not seem to impact long term purchasing behaviour for a majority of the population. Although the RWJF study does not address saturated fats in food products it is reasonable to assume a similar phenomena could exist. Media...