Development of healthy fats

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.

The specific objectives of our research is to focus on the use of food-grade materials such as proteins and polysaccharides to structure liquid oil into soft, elastic gel-like systems which could be used for future development of lipid-based food products with a healthier profile.

Identification of new approaches to develop food products with significantly reduced unhealthy saturated fats will provide healthy alternatives for consumers.