Alejandro Marangoni

Photo of Alejandro Marangoni

Canada Research Chair Food, Health and Aging Professor Ontario Agricultural College Department of Food Science Guelph, Ontario amarango@uoguelph.ca Office: (519) 824-4120 ext. 54340

Bio/Research

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, ...


Click to Expand >>

Bio/Research

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.


Click to Shrink <<

Links

Media Appearances

Media Relations

Angela Mulholland
angela.mulholland@uoguelph.ca

Kimberly Moser
kmoser@uoguelph.ca