Chemists use sugar-based gelators to solidify vegetable oils
Thursday, December 19, 2013 - 18:30
in Biology & Nature
Researchers 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.