The old adage that oil and water don’t mix isn’t entirely accurate. While it’s true that the two compounds don’t naturally combine, turning them into one final product can be done. You just need an emulsifier, an ingredient commonly used in the food industry.
Yangchao Luo, an associate professor in UConn’s College of Agriculture, Health and Natural Resources, is using an innovative emulsification process for the development of a healthier shelf-stable fat for food manufacturing.
Luo is working with something known as high internal phase Pickering emulsions (HIPEs). High internal phase means the mixture is at least 75% oil. Pickering emulsions are those that are stabilized by solid particles.
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