Comments on: Emulsion technology reduces fat content http://martiniresearch.com/2009/04/01/emulsion-technology-to-reduce-fat-content/ Exploring the physicochemical properties of fats and oils Fri, 10 Apr 2009 19:09:08 +0000 hourly 1 http://wordpress.org/?v=3.0 By: stevebernet http://martiniresearch.com/2009/04/01/emulsion-technology-to-reduce-fat-content/comment-page-1/#comment-8 stevebernet Wed, 01 Apr 2009 20:07:20 +0000 http://www.martiniresearch.com/?p=349#comment-8 Novel emulsions like this one being pursued by McClements are the basis for next generation margarine and shortening products needed to improve the nutritional content of the foods we consume. We must find solutions to reduce calories and dramatically reduce saturated fat content in foods. McClements work and the work of others in this area is vital in our struggle to reduce the ever increasing burden on our healthcare systems caused by diseases associated with the overweight and obeisity epedemic prevalent around the world. Proprotionally more research seems to be conducted in this area outside of the United States. I suggest that the goverment and food industry take note and invest more in real solutions like those you site. SB Novel emulsions like this one being pursued by McClements are the basis for next generation margarine and shortening products needed to improve the nutritional content of the foods we consume. We must find solutions to reduce calories and dramatically reduce saturated fat content in foods.

McClements work and the work of others in this area is vital in our struggle to reduce the ever increasing burden on our healthcare systems caused by diseases associated with the overweight and obeisity epedemic prevalent around the world.

Proprotionally more research seems to be conducted in this area outside of the United States. I suggest that the goverment and food industry take note and invest more in real solutions like those you site. SB

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