Vegetable oil thickened with low-calorie sweeteners may offer an alternative to trans fats

01/6/2014 | FoodNavigator

Researchers have successfully transformed vegetable oils into semi-solids using mannitol and sorbitol dioctanoates and other low-calorie sugars as thickening agents, according to a study published in the Journal of Agricultural and Food Chemistry. The development could potentially be used in lieu of oils with saturated and trans fats, according to the study's authors.

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