3d coat export texture4/29/2023 ![]() ![]() “The cool thing is we have food-grade, edible nanoparticles in this system,” says Luo, who is a member of the Department of Nutritional Sciences. Once the oil is stabilized, it becomes a gel-like block. The nanoparticles Luo uses to create this emulsion come from food sources like egg yolks, soy protein, and milk protein. Luo has been working on combining healthy oils, like sunflower, soybean, or avocado oil with water and nanoparticles to create edible HIPEs. Luo is addressing this challenge by using edible nanoparticles to transform these oils into gels. Healthy oils are liquid at room temperature. Saturated fat and trans fat are solid at room temperature, meaning a suitable replacement would also need to be a solid. ![]() We need fat in our diet to support normal cellular function and healthy alternatives, like olive, avocado, and sunflower oils, do exist. Consuming these fats can increase the risk of cardiovascular disease, type 2 diabetes, and LDL cholesterol. Many processed foods are loaded with saturated and trans fats for flavor and to extend a product’s shelf life. This new approach could have a major impact on how food is produced and could make it easier for food manufacturers to include healthier fats. Previous research in Pickering emulsions has focused on non-edible particles, but Luo is interested in bringing HIPEs to the food industry as an alternative to trans and saturated fats. Pickering emulsions are those that are stabilized by solid particles. High internal phase means the mixture is at least 75% oil. Luo is working with something known as high internal phase Pickering emulsions (HIPEs). Yangchao Luo, an associate professor in UConn's College of Agriculture, Health and Natural Resources, is using an innovative emulsification process for the development of a healthier shelf-stable fat for food manufacturing. You just need an emulsifier, an ingredient commonly used in the food industry. While it’s true that the two compounds don’t naturally combine, turning them into one final product can be done. The old adage that oil and water don’t mix isn’t entirely accurate.
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