Alternative to artery-clogging trans fats

Jan 28 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 at the University of Guelph in Ontario, Canada.

"It's a completely different kind of chemistry."

The research, which included human trials, was published in Soft Matter, a journal of the Royal Society of Chemistry. It was also highlighted this month in an article in Chemical Science.

Alejandro'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.

"This new structured vegetable oil provides the functionality of a baking shortening used in muffins, bread, pastries and cakes, but without the dangerous side effects of trans and saturated fats," Marangoni said.

Trans fats from partially hydrogenated oils are currently used in many industrial food products. But their consumption alters the mix of so-called good and bad cholesterol in the blood, which in turn may increase the risk of heart disease.

Marangoni said his key challenge was to change oil, which is liquid at room temperature, to fat, which is solid at room temperature. The gel's high melting point means it doesn't need refrigeration.

He and his research team have been refining their work in the lab for the past several months. They hope to interest product development researchers in helping to validate their results with actual food studies.