2015-02 AOCS Inform cover

If you receive the monthly magazine, Inform, from AOCS please look for the following article by Silvana Martini.

Using high-intensity ultrasound to change the physical properties of lipids
The crystalline networks of fats that have been crystallized by sound waves are harder, more elastic, and more viscous than those produced through other processing methods. This article considers the potential of acoustic waves to tailor the physical properties of lipids low in saturated fats and free of trans fats in a way that produces healthful and functional trans-fat replacers.