on April 01, 2011
at 07:26 PM
Ack, reading the study "The lipid test beverage was prepared as previously described (49). Briefly, blends of palm stearine and soybean oil (generously provided by Bunge Canada) were chemically interesterified to achieve a random distribution of fatty acids and a ratio of PUFA:SFA of 0.2. The final product was stored at ???20??C until use. The FFA composition of the final product was analyzed by GC (Shimadzu) (Supplemental Table 2). On the day of the experiment, the interesterified product was warmed in a microwave oven (General Electric Canada) to reach a liquid state. Warm water (73%) and 2 emulsifiers (Acatris), Myverol (2%), and Tween 80 (0.15%), were added to the liquid fat. To ensure palatability, the drink was artificially flavored with Aspartame, a non-nutritive sweetener, and a commercially available toffee flavoring. The mixture was homogenized with an electric latte whip and served warm (~60??C)."