Posted by smartini in Edible fats and oils on 05 21st, 2009 | No Comments
Improving stability of reduced fat emuls...
Recent research by Martini’s group published in the Food Research International Journal has shown that the stability of reduced fat oil-in-water emulsions can be improved by changing processing conditions. Specificalyy, by decreasing the cooling rate during manufacture a more stable emulsions...
Posted by admin in Edible fats and oils on 05 5th, 2009 | No Comments
A healthy low saturated fat, zero trans ...
A technology company called Coasun Inc. has recently received U.S. Patent #7357957 for a process to make a low saturated fat, trans fat free material useful as a baking fat or shortening. Coasun claims there shortening alternative can be made with any liquid vegetable oil, water, and a food grade...
Posted by admin in Edible fats and oils, Nutrition, Nutrition labelling on 04 16th, 2009 | No Comments
Fats continue to challenge the food indu...
The food industry has done a remarkable job recently to eliminate or reduce the trans fatty acid content in foods. There is still much work to be done, but at the very least the educated consumer has more choice than in the past.Reformulating foods to eliminate or reduce trans fatty acids is a costly...
Low-fat cheese… a ongoing challeng...
A significant amount of research is undertaken to improve the functional properties and sensory attributes of low-fat cheeses. Dairy Management Incorporated, through its unified National Dairy Foods Research Center has organized a panel of expert cheese researchers to develop low-fat cheeses with...
9 ways to sneak in some omegas...
This is an interesting excerpt I picked out of The Diabetes DTOUR Diet. (a Rodale Inc. publication). The article does promote the diet, however much the information presented does have merit. Eating Omega-3-rich foods has been linked to lower rates of heart disease. Here’s how to up your intake. Today,...
Posted by admin in Edible fats and oils, Lab News & Discovery, Misc, Nutrition, Nutrition labelling, SENSORY PANEL, Sensory Science on 04 9th, 2009 | No Comments
Food science for healthy living !!!...
Our research laboratory specializes in the physical and chemical properties of edible fats and oils. By building scientific knowledge of edible fats and oils we can develop new food materials and processes that will lead to food products with superior nutritional and physiochemical properties. Our...
Posted by smartini in Edible fats and oils, Nutrition, Nutrition labelling on 04 9th, 2009 | No Comments
Is Texas the next trans-fat free State?...
During the next couple of weeks Texas lawmakers will consider bills that deal with the elimination of trans-fat shortenings and margarines from restaurants by Sept. 2011. The bills have the support of the Texas Restaurant Association. The bill calls for eliminating the use of such oils at restaurant...
Emulsion technology reduces fat content...
Recent research has shown that a specific type of emulsions (water-in-oil-in-water emulsions, or WOW) can be used to formulate low fat products while maintaining mouthfeel and texture. In a WOW, a water-in-oil emulsion is dispersed in a water phase that has the potential to reduce the fat content...
Our research focuses on developing new strategies for improving human nutrition by eliminating trans fats and lowering saturated fats in processed foods. Our expertise in crystallization and microstructure of fats including processing methods contributes to an important body of knowledge in food science that will help our society address the challenging issues of cardiovascular disease and diabetes that impacting families, their quality of life, our economically stressed medical care systems, and society. Food scientists in academia and industry around the world are working diligently to improve food quality and nutritional content. We are pleased to be a part of an effort to reverse the negative health trend caused by poor diet and sedentary life style. Please feel free to ask questions or add suggestions to this website in the BLOG section. We will attempt to respond to everyone. Thank you for visiting martiniResearch.com Silvana Martini Ph.D. Assistant Professor Utah State Universty
- Ranjeeta: Wow, Loved the video....so proud to be one of your students ...
- stevebernet: I am told that olive oil and canola oil are amoung the healt...
- SMartini: I was there!!! It was great!!!! I had a lot of fun!!!!! Who ...
- stevebernet: Does liquid vegetable oils such as soybean oil, canola oil, ...
- stevebernet: Novel emulsions like this one being pursued by McClements ar...
- SMartini: Great!!!! Thanks for the post!!!! Sure!!! We will put some p...