date:Dec 30, 2013
ents for four refined vegetable oils purchased at local grocery stores: canola oil, olive oil, soybean oil and grape seed oil. Both are amphiphiles (i.e. molecules that are attracted to water and fats) consisting of two octanoic acid chains (C8) appended to a sugar alcohol molecule.
The vegetable oils successfully transformed to a semisolid form using low-calorie sugars as a structuring agent. These may be alternatives to structured oil products produced using saturated/trans fatty acids, which