Guelph, Ontario, Canada
January 25, 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 Guelph’s Department of Food
Science and the holder of a prestigious Canada Research Chair in
Food and Soft Materials.
"It's a completely different kind of chemistry."
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. By regulating the amount of
insulin produced by the body after a meal, controlled release of
lipids in the blood may help lower the risk of obesity and Type
2 diabetes.
The research, which included human trials, will be published in
the next issue of Soft Matter, a journal of the Royal Society of
Chemistry. It was also highlighted this month in an article in
Chemical Science.
“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. “In fact, it may even be beneficial to
the body and lead to further developments in the area of
controlled release of lipids.”
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.
In December, New York City banned the use of trans fats in all
restaurants. In Canada, a federal task force last summer
recommended limits on the use of these fats in processed foods.
Marangoni said that finding the correct formula to convert
mixtures of oil, water, monoglycerides and fatty acids into a
gel turned out to be relatively straightforward. The key
challenge was to change oil, which is liquid at room
temperature, to fat, which is solid at room temperature.
“We were lucky,” he said, recalling how the team came up with a
substance that showed most of the desired structural properties.
The gel’s high melting point means it doesn't need
refrigeration.
Marangoni 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. |