A Fresh Take on Fat: Nanoparticle Technology Provides Healthy Trans, Saturated Fat Alternative

The old adage that oil and water don’t mix isn’t entirely accurate. While it’s true that the two compounds don’t naturally combine, turning them into one final product can be done. You just need an emulsifier, an ingredient commonly used in the food industry.

Yangchao Luo, an associate professor in the 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.

This article originally published by UConn Today. Read the rest of the story here.

Photo by Pawel Czerwinski on Unsplash

By Francesca Crivello
Francesca Crivello Operations Coordinator