date:Feb 13, 2014
Researchers at the City College of New York have reported the successful transformation of vegetables oils into a semi-solid form using low-calorie sugars as a structuring agent.
The findings, which were published on 15 November 2013 in the Journal of Agricultural Food Chemistry, could provide an alternative to structured oil products produced using saturated or trans fatty acids, which have been linked to coronary artery disease, obesity and diabetes.
Oils are transformed to semi-solid forms k