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

被引：92

作者：

Marangoni, Alejandro G. ^{[1
]}

Idziak, Stefan H. J.

Vega, Cesar

Batte, Heidi

Ollivon, Michel

Jantzi, Pamela S.

Rush, James W. E.

机构：

[1] Univ Guelph, Dept Food Sci, Guelph, ON N1G 2W1, Canada

[2] Univ Guelph, Guelph Waterloo Phys Inst, Dept Phys & Astron, Guelph, ON N1G 2W1, Canada

[3] Univ Waterloo, Dept Kinesiol, Waterloo, ON N2L 3G1, Canada

[4] Univ Paris Sud, Ctr Etud Pharmaceut, Lab Physicochim Syst Polyphases, UMR CNRS 8612, Chatenay Malabry, France

来源：

SOFT MATTER | 2007年 / 3卷 / 02期

关键词：

D O I：

10.1039/b611985a

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

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 La 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.

引用

页码：183 / 187

页数：5

共 24 条

[1] Trans fatty acids and coronary heart disease [J].