Easy as One, Two, Three: Emulsifiers, Fats, Oils

The truth is that I had a dream last night about returning an overcoat to a department store only to leave with a newly purchased white leather coat with brownish-reddish fur rimmed around its hood.

By now, some of you have at least some semblance of who I am, and my supposition is that none of you believe that I am the kind of person who wears a coat with a hood, much less a hood rimmed with fur! Certainly, I'm not above wearing a fine cossack on a winter's night bus ride to the symphony, but fur on the rim of a hood? That I cannot abide.

I do not know what villainous plot my subconscious has in store, but showing me as I might look were I to appear in a European spy-ski action picture in the 1970s fills me with nothing but stress.

I should not relay that to you. All you want is your weekly reduction. Well, here it is: Articles surrounding the topic developing and formulating foods with emulsifiers, fats, oils.

Olive pomace, the olive oil byproduct known in Spain as alperujo, has recently been used to synthesize powerful antioxidant molecules with a potential application in the treatment of Parkinson’s disease.

Food fraud is any substitution, addition, tampering or misrepresentation of ingredients for profit.

Contrary to just about everything about the dangers of fried food, it turns out it may not always be harmful to health.

A study by the Lipid Unit of the Barcelona Hospital Clinic suggests that high consumption of olive oil, along with other foods rich in antioxidant polyphenols, may improve cognitive function and prevent neurodegenerative diseases.

While the food industry applauded Health Canada’s decision to approve a new claim that advises Canadians to replace saturated fat with vegetable oil, health experts and nutritionists say the move is not in the best interests of Canadians and will likely mislead consumers.

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