Meet Prof. Alejandro Marangoni Descriptive Transcript

Summary: Prof. Alejandro Marangoni describes his food science research and product development at the University of Guelph. 

0:00 - 0:03 
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Text: :60 Second Snapshots
Meet the Profs of the Ontario Agricultural College
0:04 - 1:05
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Alejandro: We have created a series of technologies, 
which can be incorporated into foods.
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We focused for a long time and bakery goods.
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We created the world's first structured emulsion, which could replace shortenings, butter if you may, in order to make cakes, brownies, muffins, cookies, all 
those things, and at the same time we can
reduce about 25 percent of the saturated fat and at least 20 percent of the calories.
So for caloric reduction and reduction in total amount of saturated fat in
these products, it was quite a move forward with patents worldwide.
We also created the world's first oil gels and those oil gels do things like make
artificial Vaseline without any petroleum for those people that do not
want to spread petroleum all over themselves in a cosmetic, but as well
have very interesting side functionalities. Like when you introduce them
into chocolate they create heatresistance in the chocolate and now your
chocolate can be fully functional and non melted at 70 degrees Celsius
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without requiring refrigeration.

1:06 - 1:12
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Text: www.uoguelph.ca/oac
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