Effect of monoglyceride-stabilized oil in water em...

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...

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...