Encapsulation-stucturing of edible oil attenuates acute elevation of blood lipids and insulin in humans

Soft Matter
Alejandro G MarangoniJames W E Rush

Abstract

Blood triglyceride, free fatty acid and insulin levels are lower after acute intake of an oil-water-monoglyceride gel versus an oil-water mixture, demonstrating that food matrix nanostructure and microstructure can be engineered to modulate the physiological response. Oil emulsification by the monoglyceride Lα liquid-crystalline lamellar phase, followed by droplet wall crystallization, encapsulates oil and creates a material with the functionality and properties of a fat. This novel phase is devoid of trans fatty acids and can be manufactured with as little as 4% added saturated monoglyceride.

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Citations

Mar 31, 2016·Journal of Food Science·Hong-Sik HwangSuyong Lee
May 1, 2007·Journal of Diabetes Science and Technology·David C Klonoff
Sep 29, 2015·Food & Function·Ashok R Patel, Koen Dewettinck
Sep 24, 2013·Food & Function·Francesca R LupiFrancesco Puoci
Jun 3, 2017·Food Science & Nutrition·Maria A SaccotelliMatteo A Del Nobile
Dec 9, 2009·Langmuir : the ACS Journal of Surfaces and Colloids·C H Chen, E M Terentjev
Apr 16, 2021·Current Research in Food Science·Reed A Nicholson, Alejandro G Marangoni
Jun 24, 2021·Journal of Food Science·Thais J SilvaAna Paula B Ribeiro
Sep 5, 2018·Journal of the American Chemical Society·Antonio PizzirussoGiuseppe Milano
Mar 16, 2017·Langmuir : the ACS Journal of Surfaces and Colloids·Gildas Nyame Mendendy BoussambeZéphirin Mouloungui
Jun 11, 2020·Langmuir : the ACS Journal of Surfaces and Colloids·Kim MishraErich J Windhab
Jun 29, 2016·Langmuir : the ACS Journal of Surfaces and Colloids·D Vollhardt, G Brezesinski
Mar 23, 2018·Journal of Agricultural and Food Chemistry·Alejandro G Marangoni

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