Researchers at the City College of New York 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.
Fuente : http://www.eurekalert.org/pub_releases/2013-12/cco…