Media coverage
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Media coverage
Title Preserving emulsions with plant-based antioxidants Degree of recognition International Media name/outlet INFORM Media type Print Country/Territory United States Date 05/04/2021 Description Saturated fats were once the preferred lipids for baked goods and other packaged foods. They are not easily oxidized, and their chemical stability means foods stay fresh longer. However, saturated fats have been linked to cardiovascular disease, diabetes, and certain cancers, and physicians recommend that we minimize our intake of saturated fats. Current dietary guidelines recommend substituting polyunsaturated fatty acids (PUFAs), particularly omega-3s. Producer/Author AOCS URL https://www.informmagazine-digital.org/informmagazine/april_2021/MobilePagedArticle.action?articleId=1670275&app=false#articleId1670275 Persons Simon Gregersen, Michael Toft Overgaard