NUTRIFAT: Elaboration of new food systems emulsions with improved nutritional properties

  • Wouters, Johan (PI)
  • KERVYN DE MEERENDRE, Marie (Researcher)
  • VINCENT, Michael (Researcher)

Project: Research

Project Details


A lot of shortenings are formulated with partially hydrogenated oils. During the hydrogenation, some trans fatty acids (TFA) can be formed. Or, TFA are well known to raise the risk of coronary heart diseases. The alternative of the use of "bad fats" is incorporating new fractions of vegetables oils obtained by fractionnement.
Effective start/end date1/08/0631/07/09


  • margarines
  • sunflower oil
  • phospholipids
  • emulsifier
  • rapeseed oil
  • trans fatty acids
  • Nutrition
  • palm oil


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