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

Abstract

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 L_α 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 transfatty acids and can be manufactured with as little as 4% added saturated monoglyceride.