CORDIS Project
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This research focuses on replacing saturated fats in food products by enhancing the understanding of oil structuring using food-grade materials. It aims to develop emulsions that can transform liquid oils into gel-like systems suitable for various food applications.
The dangers of consuming high amounts of saturated fats have been well-documented in the past couple of decades.
Surprisingly, even after much negative publicity and consumer concerns, the replacement of saturated fats in manufactured food products has been very slow.
Some promising alternative systems have been identified as the future of oil structuring without the presence of saturated fats.
However, their potential for food applications are yet to be proven in actual product conditions.
Emul…
UNIVERSITEIT GENT
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