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Turning vegetable oil into a gel creates healthy hotdogs with good 'mouth-feel'

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Title: Turning vegetable oil into a gel creates healthy hotdogs with good 'mouth-feel'
Author: Zetzl, A.K.; Marangoni, A.G.; Barbut, S.; Institute for Community Engaged Scholarship
Abstract: Healthier unsaturated fats, such as canola oil, can be changed into gels by adding a plant-based fiber called ethyl-cellulose. Changing oils into gels allows them to replace animal fat in foods like hot dogs and sausages so that the end product is similar in texture, but healthier.
Description: This summary is a project of the Institute for Community Engaged Scholarship (ICES) at the University of Guelph, with project partners: the Catalyst Centre, SPARK Program at the University of Guelph, and the Knowledge Mobilization Unit at York University. This project is part of the Pan-Canadian Research Impact Network. http://csahs.uoguelph.ca/pps/Clear_Research
URI: http://hdl.handle.net/10214/3828
Date: 2012-08-02


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