Brittany Huschka*a, Carolyn Challacombea, Jens Dreisoerner b, Koushik Seetharamana
aDepartment of Food Science, University of Guelph, Guelph, Ontario, Canada
bBrabender GmbH & Co. Duisburg, Germany
Abstract
The development of a monoacylglycerol-stabilized oil in water emulsion (MAG gel) is a recent advance in the development of alternate shortening that is free of trans fats. However, the behaviour of MAG gels...
