Dr. Marangoni's research works toward the development of novel structured emulsions as a fat replacement, which allow for the removal of trans fats and the reduction of saturated fat and palm oil use.
Other innovations in this area also include the development of oil gels, or oleogels, and the modulation of the physiological effect of fats and oils by physical structuring.
Marangoni holds more than 40 patents to this name. He is the co-recipient of the 2008 Guelph Partners of Innovation “Innovator of the year” award for his discovery of a platform technology for the manufacture of structured oil-in-water emulsions to replace high-saturate and high-trans shortening and serve as a base for cosmetics.
His discovery and patents on edible ethylcelulose oleogels, polymer gelation of oil, heat resistant chocolate, and petrolatum replacement has attracted attention worldwide.