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.

View Full Article in:

FoodNavigator

Published in Brief: