We have a series of important recent discoveries and developments coming from our laboratory. These include an all-purpose shortening created solely from liquid vegetable oil. This structured emulsion (www.coasun.com) is being successfully used in commercial products and is the most efficient tool for the decrease in saturated and trans fat and calories in baked products [2]. The same technology is used for the manufacture of a petroleum-free and edible moisturizing lotion, proven to be extremely effective for several skin conditions and skin burns originating from wind, sun or rashes [6]. We are also working very actively in the area of oleogels [1].

With the recent discovery that modified cellulose has the ability to gel oil, we have been able to replace 50% of the animal fat in sausages and frankfurters [5]. Moreover, the same technology can be used to manufacture heat resistant chocolate [4] and a petroleum-free replacement for vaseline [6]. Our fundamental work has also been significant, continuously developing a structural understanding of the physical properties of fats and oils [3], particularly at the nanoscale.