Chemists use sugar-based gelators to solidify vegetable oils

Researchers have reported the successful transformation of vegetable oils to a semisolid form using low-calorie sugars as a structuring agent. The findings portend the development of alternatives to structured oil products produced using saturated/trans fatty acids, which have been linked to coronary artery disease, obesity and diabetes.

Fuente : http://feeds.sciencedaily.com/~r/sciencedaily/~3/J...