Low-calorie sugars could be a trans-fat alternative

01/6/2014 | FoodNavigator

Low-calorie sugars like mannitol and sorbitol diactanoates can be used to create semi-solid vegetable oils, which could be used as alternatives to trans- and saturated fats, according to recent research. "Sugar alcohol-based gelators, namely, mannitol dioctanoate and sorbitol dioctanoate, have been proposed as potential food-grade and healthy strutting agents … The building blocks of these gelators -- sugars and octonoic acid -- offer physiological advantages which are favorable for developing foods that will not elevate the risk of metabolic syndromes," the study authors wrote.

View Full Article in:

FoodNavigator

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX