INFORM February 2026

inform February 2026 Volume 37 (2)

REMAINING RESOLUTE DURING CAREER UNCERTAINTY

A FORGOTTEN FAT SUBSTITUTE

GELATION, EMULSIFICATION AND STEREOCHEMISTRY

AOCS CHINA SECTION CONGRESS REPORT

Copyright INFORM 3

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AOCS MISSION STATEMENT AOCS advances the science and technology of oils, fats, proteins, surfactants, and related materials, enriching the lives of people everywhere. inform International News on Fats, Oils, and Related Materials ISSN: 1528-9303 IFRMEC 34 (4) Copyright © 2013 AOCS Press

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EDITORIAL ADVISORY COMMITTEE

Julian Barnes Etienne Guillocheau Jerry King

Gary List Thaís Lomônaco Raj Shah

Ryan Stoklosa Ignacio Vieitez Bryan Yeh

AOCS OFFICERS PRESIDENT: Gerard Baillely, Procter & Gamble, Mason, Ohio, USA VICE PRESIDENT: Fabiola Dionisi, Societe’ Des Produits Nestlé - Nestlé Research, Lausanne, Vaud, Switzerland TREASURER: Greg Hatfield, Bunge Limited, Oakville, Ontario, Canada SECRETARY: Roger Nahas, Kalsec, Kalamazoo, Michigan, USA PAST PRESIDENT: Tony O’Lenick, SurfaTech, Lawrenceville, Georgia, USA

AOCS STAFF EDITOR-IN-CHIEF: Rebecca Guenard MEMBERSHIP DIRECTOR: Travis Skodack PAGE LAYOUT: Moon Design

The views expressed in contributed and reprinted articles are those of the expert authors and are not official positions of AOCS. Some articles may be written using an AI companion.

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THIS MONTH IN INFORM

6 EDIBLE APPLICATIONS TECHNOLOGY DIVISION MEMBER SPOTLIGHTS Roberta Claro da Silva and Nuria Acevedo

9 FROM THE FRYER TO THE WIRE: TECHNICAL SERVICE NEWS YOU CAN USE AOCS Technical Services team launched two important additions to the Laboratory Proficiency Program (LPP): Avocado Oil Series and Lecithin Series.

12 On the Cover TIPS FOR STAYING RESILIENT IN TURBULENT TIMES FOR SCIENCE

In the wake of budget cuts, especially for federal employees, many scientists are experiencing unprecedented restrictions on travel and publishing or, at the worst extreme, termination. This article describes how best to deal with upheavals in your scientific career.

Table of Contents INFORM 5

27 AOCS EVENTS WATCH

22 FORGOTTEN FAT SUBSTITUTE FINDS NEW RELEVANCE

Esterified propoxylated glycerol is a structured fat that one company is using in high protein bars because it is not absorbed by the digestive system and lowers the bars’ calorie content. Read about the technical aspects of the fat and how it functions in a food product.

29 LIPIDS MEET PROTEINS AND SCIENCE MEETS TECHNOLOGY This article covers the highlights of the 5th AOCS China Section Congress held jointly with the 8th International Symposium on Lipid Science and Health, a long-running scientific symposium series founded by the Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences (OCRI-CAAS). 36 REGULATORY REVIEW New Group Pushes for Federal Food Legislation 38 EXTRACTS & DISTILLATES Health & Nutrition articles picked by researchers

18 HOW STEREOCHEMISTRY AFFECTS OLEOGEL AND EMULSION MOLECULAR SELF-ASSEMBLY Differences between the hydroxyl groups of stereoisomers of two sugar alcohol molecules noticeably affected their gelation and emulsification properties, impacting the physical, thermal, and mechanical characteristics of their resulting oleogels. Read about the microscopic studies conducted by researchers to understand the cause of these differences.

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EDIBLE APPLICATIONS TECHNOLOGY DIVISION MEMBER SPOTLIGHTS

lipid science while building diverse and inclusive pipelines of food scientists. INFORM: WHAT WAS YOUR MOTIVATION TO JOIN AOCS AND THE EAT DIVISION? Claro Da Silva: My main motivation for joining AOCS was the desire to connect with a community that truly understands and celebrates lipid science from academia and research to industry and beyond. AOCS has played such a big role in shaping my career. Through the Society, I have been able to connect with an incredible network of scientists, students, and industry professionals who share the same curiosity and enthusiasm for lipid science. Those connections have often turned into meaningful collaborations, from co authoring papers and sharing methods to developing new research projects together. The EAT Division aligns perfectly with my research interests in lipid modification, oleogel technology, and chocolate science. Its interdisciplinary focus connects chemistry, food engineering, and health, fields that are central to my work on developing healthier and more sustainable lipid systems.

Her academic background includes a doctorate in technological and biochemical pharmacy from São Paulo University, in Brazil, with a concentration in food science. Over the past 15 years, her work has focused on lipid structuring for healthier food systems, particularly the design of oleogels and bigels as sustainable fat alternatives. She currently leads the Lipid Modification Laboratory and co-leads projects funded by USDA and NSF, including the Global Center for Food Innovation and Diversification (FoodID), in collaboration with the University of Nebraska– Lincoln and VTT Technical Research Centre of Finland. These projects aim to advance

ROBERTA CLARO DA SILVA Associate Professor and Program Coordinator of the Food and Nutritional Sciences at North Carolina A&T State University

Joined AOCS: 2012 Current Role at AOCS : Technical Program Contributor

AOCS UPDATES | INFORM | 7

INFORM: WHAT IS ONE OF YOUR BIGGEST CHALLENGES IN YOUR ROLE? Claro Da Silva: One of my biggest challenges has been balancing the multiple roles I play: researcher, mentor, coordinator, and educator,

while giving my best to each. Like many in academia, I often wish there were more hours in the day. Over time, I have learned to be more intentional with my time, build a collaborative team, and empower my students to take

ownership of their projects. Learning to focus on what truly aligns with my mission, and to say “no” when needed, has been key to maintaining balance and purpose in my work.

She obtained a doctorate in food chemistry and later dove into lipid science during her postdoctoral work. Nuria spent 8 years in academia working as a faculty member focused on the role of fats and oils in food structure and stability, lipid oxidation and fat mimetics. She has always been fascinated by how lipids behave in complex food systems and how scientists can use that knowledge to improve product quality and nutrition. In 2021, Nuria made the leap into industry, where she currently works. Her role allows her to apply her scientific background to real-world challenges, lead innovation projects, and collaborate across teams to develop new products that meet consumer needs. INFORM: WHAT WAS YOUR MOTIVATION TO JOIN AOCS AND THE EAT DIVISION? Acevedo: I initially joined the AOCS back in 2008 because I was looking for a professional platform to share the findings of

my research projects. But after attending my first Annual Meeting, I realized that AOCS was much more than a conference; it was a community. I was inspired by the mission of the organization and the depth of resources available to members. That experience sparked a long term commitment to staying involved and contributing wherever I could. AOCS has been a cornerstone of my professional journey. During my time in academia, it helped me stay connected with other researchers, collaborate across institutions, and even exchange students for research projects. The EAT Division gave me a platform to share my work and learn from others in the field. It aligns perfectly with my scientific interests. Being part of EAT allows me to stay current with the latest developments, collaborate with peers who share similar passions, and help shape the future of the division. It has also been a great way to build and support a strong professional network.

NURIA ACEVEDO North America Senior Principal Innovation Scientist at Griffith Foods

Joined AOCS: 2008 Current Role at AOCS : JAOCS Associate Editor

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INFORM: WHAT HAVE BEEN SOME OF THE MOST SIGNIFICANT CHALLENGES IN YOUR PROFESSIONAL JOURNEY? Acevedo: One of the biggest challenges I faced in my career was transitioning from academia to industry. The pace is quicker, the goals and priorities are different, and the success is measured in very different ways. To navigate that change, I leaned on my scientific foundation and focused on building strong relationships with colleagues

in R&D, marketing, consumer insights and operations. I also made a point to stay curious and open to learning, especially when it came to understanding the business side of innovation. That mindset helped me adapt to a new environment and find new ways to use my ability in a meaningful and impactful way. INFORM: HOW DO YOU SEE YOUR FIELD EVOLVING IN THE COMING YEARS? Acevedo: The field of lipids science and technology is evolving quickly. There is still a

big push toward plant-based and clean-label products, which is pushing us to explore alternative lipid sources (algal oils, fermentation derived lipids, etc) that can deliver both functionality and nutritional benefits. We are also seeing more interest in structured lipids and functional emulsifiers that can deliver health benefits and improve product performance.

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AOCS Updates INFORM 9

FROM THE FRYER TO THE WIRE: TECHNICAL SERVICE NEWS YOU CAN USE

The American Oil Chemists’ Society (AOCS) continues to advance analytical excellence in the fats and oils industry with innovative resources designed to support laboratories worldwide. In fall 2025, the AOCS Technical Services team launched two important additions to the Laboratory Proficiency Program (LPP): Avocado Oil Series and Lecithin Series. These new offerings reflect direct requests from member laboratories and industry partners seeking reliable benchmarking tools, high-quality samples, and standardized test method verification. As interest in specialty oils and functional ingredients continues to rise, these programs help laboratories stay aligned with evolving quality demands. Both new series follow the established LPP model: multiple samples distributed quarterly, standardized method references, and structured reporting windows. Through participation, laboratories gain critical insight into their own performance, while contributing to a global database that helps strengthen confidence in analytical results across the industry.

AVOCADO OIL SERIES: MEETING THE MOMENTUM OF A GROWING MARKET Avocado oil has emerged as a premium edible oil, with applications ranging from culinary use to cosmetics. With rapid market expansion comes increased scrutiny around authenticity, purity, and quality. The new AOCS Avocado Oil Series directly addresses these needs. Each quarterly distribution includes a single avocado oil sample, with a total of three routine samples for this first year. Participating laboratories

analyze the samples using standardized AOCS Official Methods that target quality, oxidative stability, and adulteration markers. Key determinants include: • Delta K (UV Extinction)— Ch 5-91 • K270 & K232—Ch 5-91 • Free Fatty Acids—Ca 5a-40 • Peroxide Value—Cd 8b-90 • Lovibond Color—Cc 13e-92 or Cc 13j-97 • Cold Test—Cc 11-53 • Fatty Acid Composition— Ch 2-91 or Ce 1a-13 • Sterols—Ch 6-91

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• Hexane Insolubles—Ja 3-87 • Moisture—Ja 2b-87 • Peroxide Value—Ja 8-87 • Gardner Color—Ja 9-87 • Viscosity—Ja 10-87 • Phospholipid Profile— Ja 7c-07 or user-specified method ENGAGE, PARTICIPATE, AND SHAPE THE FUTURE OF LPP In early 2026, AOCS encourages participation in these two new series. We are offering a significant discount to start your journey evaluating avocado oil and lecithin. Sign up by Feb. 20, 2026 to receive the 4th quarter sample and a 25% off discount. QUALITY REFERENCE MATERIALS Another related technical product is the AOCS Quality Reference Samples, QRM. These samples are former LPP series samples that can be purchased for labs to evaluate

These analytical parameters help laboratories assess whether avocado oil meets purity expectations, confirm varietal characteristics, and identify potential oxidation or quality issues. LECITHIN SERIES:

performance. The QRM come with a statistical report that is generated from our LPP program. The report is detailed and delivered in a professional format for you to use as you evaluate your laboratory. A QRM makes a great control sample for analysis. Visit the AOCS website and search ‘Quality Reference Materials’ to find the avocado, lecithin, or other LPP series sample available for sale. Supplies are limited. AOCS strongly encourages laboratory professionals to become involved in shaping future program offerings. Members are invited to suggest new series ideas and join the AOCS Laboratory Proficiency Committee, which meets at the Annual Meeting in New Orleans this May. For more information about participating in the Avocado Oil or Lecithin series, contact technical@ aocs.org. To propose new series ideas, email tiffanie.west@aocs.org.

SUPPORTING A VERSATILE INGREDIENT

Lecithin remains one of the most versatile functional ingredients in food, feed, pharmaceutical, and industrial formulations. Because lecithin composition varies widely depending on source and processing, consistent testing is essential. The new AOCS Lecithin Series, featuring three routine soy lecithin samples distributed quarterly for this first year, gives laboratories the tools they need to ensure accuracy across common quality attributes. Participating labs evaluate properties such as: • Acetone Insolubles—Ja 4-46 • Acid Value—Ja 6-55

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RESILIENT IN TURBULENT TIMES FOR SCIENCE Christina Nunez

CAREER ADVICE INFORM 13

Funding cuts and layoffs have made for an unstable environment at many institutions across the United States. While scientific organizations mount responses to defend science, here are some steps scientists can take to maintain stability while growing skills or searching for a job. In many ways, 2025 was a grim year for science in the United States. Layoffs and funding cuts reached deep into federal research institutions such as the National Institutes of Health (NIH), which cut billions of dollars in research funding and contracts. President Donald Trump continues to seek cuts for key science-conducting agencies, including the National Science Foundation (NSF), the Environmental Protection Agency (EPA), and the National Aeronautics and Space Administration (NASA). “NSF turns 75 with its doors closed, facing a 60 percent budget cut in 2026,” read a headline at R&D World during the government shutdown. “The morale has been as low as anyone has seen in decades, maybe ever,” one employee at NASA’s Jet Propulsion told The Los Angeles Times in October, as the lab laid off 550 employees.

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Universities have also experienced turmoil. In October, the Department of Education threatened to withdraw funding from schools that did not sign a compact agreeing to government oversight of academic programs and faculty. “Adopting the compact would destroy academic freedom and university autonomy and undermine the expertise and academic excellence that have made American higher education the envy of the world,” said a legal analysis published at Columbia University’s Knight First Amendment Institute. Many schools rejected the compact, but some negotiated separate agreements. The job losses, evaporating grants, and the atmosphere of uncertainty have many scientists contemplating their next move. But the picture is not uniformly bleak, say career coaches who specialize in science. They shared their noteworthy advice with INFORM , applicable to everyone from early career researchers to late-career veterans. GET IN TOUCH WITH YOUR VALUES “Obviously, it is very difficult times out there— and people are getting jobs,” says Sarah Cardozo Duncan, an independent STEM career development strategist who is also a career coach-in residence at a prominent Boston academic institution.

Even though the biotech job market is relatively healthy, Cardozo Duncan says, it has cooled. A few years ago, she had clients that could go out on five job interviews and have five offers within 48 hours. “I am working with the best and the brightest, and it is still taking us four to six months to find a job,” she says.

stumbled on career coaching: “I did not even know that was a thing, really.” But she found that her business filled a gap. Many career coaches have no background in STEM, she noted. One of her primary missions now is to support diversity in STEM by ensuring that budding scientists from all kinds of backgrounds know they belong. Briggs starts with her clients by helping them identify their core values and how those align with potential career paths. The recent cuts have challenged two common values: stability and flexibility. Government jobs used to be thought of as stable, but for many this year, they became anything but. And many academic jobs are associated with freedom, but the reality may not match. “I think people are starting to recognize the handcuffs that come with chasing soft money,” Briggs says. “When those grants are cut, it gets really hard.” For some, struggles in government and academia may lead to a move toward corporate roles. For others, it may spark a move outside the country. Both Briggs and Duncan note that Canada, Australia, and Europe are all gaining interest from US job seekers. In May 2025, the European Commission launched the Choose Europe for Science initiative, “with the aim of attracting the brightest minds to Europe.”

Cassie Briggs, founder of Success In Science Career Coaching, echoed that, although it is taking longer for highly qualified candidates to find a job, pockets of the national job market are still doing okay. She had just completed a multi-month commitment with a division of NASA, however, where 400 research faculty were at risk of losing their jobs. “It is one thing to lose an entry level job; it is another to lose the job you have been working for your entire career,” she says. Briggs got into coaching through her own life changes. She began her career as a biology professor at Michigan State University. But as she and her husband started their family, her commute to campus was becoming untenable. She loved supporting students and early-career professionals and

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The Australian Academy of Science also plugged its talent attraction program, with the academy’s president highlighting an “urgent and unparalleled opportunity to attract the smartest minds leaving the United States.” And Canada’s University Health Network launched the Canada Leads 100 Challenge to bring early career scientists to the hospital. ‘JOB-HUGGING’ VS. JOB-HUNTING But what if you do not want to leave the United States—or even your current job? It may feel too risky, too expensive, or both. A recent survey found that 75 percent of employees plan to stay put through 2027. Even in scientific disciplines that are relatively stable, competition is keen. The life sciences news and job site BioSpace noted in May 2025 that job postings for the first quarter of the year were down compared to 2024, while applications were up and layoffs were still happening. “I say to people, ride out wherever you are as long as you can for now. But don’t just job hug—build skills,” Duncan says. “Find out what the next role would be, what the requirements are, and get some experience in that area.” She recommends taking courses, reading, and connecting with people. If your employer hosts any affinity groups that seem like a fit for you, she adds, join them.

She also recommends considering what you can do in your current role to gain promotability: “What are the things that you need to do to make yourself more visible? Because usually visibility gets you noticed; and getting noticed gets you a promotion. It is kind of simple, but people do not realize that.” For those who are actively seeking work, it may help to expand your sense of what is possible. “Career personality assessments are a great place to start, but it is quite literally just a start,” Briggs says. She recommends reviewing job ads and personnel profiles from companies and LinkedIn. You may come across a role that you never knew was an option. “A lot of the people that I work with have been heavily influenced by peers, by mentors, and by parents in terms of what is deemed a worthy career,” she says. “It is well-meaning, but it can be really detrimental to their exploration process.”

debated, research has found that women are more likely to underestimate their own capabilities, and they are also likely to describe their performance less favorably to potential employers than equally performing men. Keep in mind that if a company lists a series of qualifications in a job description, only a subset of those may be the ones that really matter, Duncan says: “They write 12 criteria, but they are really looking for four.” At the same time, applying to a bunch of jobs indiscriminately to boost your chances of getting a response is a misguided approach, Briggs counsels. A person may get more job offers from a higher volume of applications, but they will not necessarily be the right roles. “My philosophy is, instead of applying for 100 positions a month, put the same amount of time into applying for 15 jobs that you are excited about,” she says. “You will see a big difference in the response rate.” BREAKING THROUGH IN A COMPETITIVE JOB MARKET It is not uncommon for college students to graduate, degree in hand, and still have no idea what they want to do. “People in STEM are different,” Duncan says. “I can ask somebody: ‘Between the ages of 3 and 13, what were you playing, what were you doing, what kind

Duncan also counseled not to let a daunting job description keep you from applying to a role that you think might be a fit. Though some of the statistics are

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of kid were you?’ From that conversation, you can see it is exactly what they are doing now—only with much more experience.” That lends many scientists an edge they can use in a tight job market: a good story. Duncan encourages people to zero in on a career narrative. That includes not only an origin story that demonstrates your passion but conveying your accomplishments in an easy-to-digest format. Because science is always conducted in project form, Duncan says she takes clients through the exercise of listing key projects. What was the project? What was your role? What was the outcome, and what did you learn? “Remember, you are writing a resume for HR people in STEM who are not STEM professionals,” she says. “My project-based resumes are working like a charm. They are so much easier to read.” You knew this advice was coming: There is really no way around the need to network. Once you have created that presentation of your story and your goals, Duncan says, “That has got to be delivered in front of an individual. Find the company that is hiring and find somebody there that is in your network. You can get to people easily through Linkedin.” Here is where the informational interview comes into play. Duncan coaches her clients on how to approach prospects, propose a 20-minute Zoom

call, and get results. “Most people do informational interviews wrong,” she says, warning against simply asking questions of your interviewer. “The purpose is to gather information to help you make a decision, leave a good impression, and garner referrals.” Always write a thank-you note, and be sure your LinkedIn profile is hyperlinked from your e-mail signature.

outright, Briggs says that informational interviewers will often mention a job that has not been posted yet and share the interviewee’s resume with the hiring manager. “Happens all the time,” she says. A MOVEMENT TO PROTECT SCIENCE The federal cutbacks have led many scientists to protest, support each other, and share ideas. In June 2025, nearly 500 NIH researchers published the Bethesda Declaration, a letter decrying cuts at the agency. “We urge you as NIH Director to restore grants delayed or terminated for political reasons so that life-saving science can continue,” they wrote to Jay Bhattacharya. On the social media platform Bluesky, US researchers are speaking out and sharing updates using hashtags such as #fedstrong and #whywestay. Groups including Stand Up for Science and the Union of Concerned Scientists (UCS) are organizing rallies and discussing ways to keep research moving. Noting the dismissal of advisory bodies at the Centers for Disease Control and Prevention, the EPA, and authors of the sixth national climate assessment, UCS President and CEO Gretchen Goldman wrote , “The US science community can build independent alternatives to these institutions, with several promising models for success.” And while the federal funding cuts can be discouraging and scary, the need for science has not changed. Duncan says:

Briggs says she often encounters clients—especially early career candidates— who are reluctant to network because they are afraid of imposing on someone or being rejected. “It is not like you are reaching out to these people and saying, ‘I want a job. Do you have any options?’” she says. “You are saying: ‘I am interested in transitioning from academia to industry, and I see that you have done that. I would love to hear your journey story and what advice you might have for me.’” Briggs says that when she pushes clients to take that step, they often come back to her surprised at how willing people are to help. And while it is bad form in an informational interview to ask for a job

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“Science is not going away. Cancer is not going away. Rare disease is not going away. The funding is going to come from elsewhere.” For individuals at a career crossroads, even change that is painful can yield something better in the long run. Briggs gives the example of a client who was in a “toxic role” for 15 years and got laid off in this year’s cuts. It turned out to be a blessing in disguise, and he soon had a new job where he has better work-life balance and feels valued.

When a caterpillar goes into a chrysalis, Briggs notes, it becomes something like a cellular soup, and dormant material gets repurposed to build an adult butterfly. Professionals can undergo a similar metamorphosis. “When systems break down, like job loss, funding, losses, and even identity crises, it feels like your future has dissolved,” she says. “We need to remember that underneath that breakdown, our dormant

capabilities are just emerging. We have the raw material in us—we just have to activate it to become that next amazing thing.” Christina Nunez is a writer and editor based near Washington, DC. She writes about science, technology, and innovation for a variety of organizations, including National Geographic and the US Department of Energy.

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FORGOTTEN FAT SUBSTITUTE FINDS NEW RELEVANCE

Laura Cassiday Esterified propoxylated glycerol (EPG) is an undigestible fat substitute that allows food manufacturers to cut calories without sacrificing texture. It has found a niche application in high-protein bars, such as the popular David bar.

David’s manufacturers pack in the protein while slashing fat and calories — without sacrificing the rich, creamy texture consumers crave. Studies dating back to 1997, indicate that EPG is unlikely to cause digestive distress at recommended levels. And EPG does not significantly impair absorption of most fat soluble vitamins. But the fat substitute faces other hurdles: limited supply and a public increasingly wary of synthetic sounding ingredients. Whether EPG can succeed where Olestra failed may depend on its ability to carve out a niche in the booming high-protein food market. PACKING IN PROTEIN David bars’ popularity is not surprising, given consumers’ growing obsession with

In the late 1990s, Olestra was developed as a fat substitute that promised guilt-free indulgence in unhealthy snacks like potato chips. But the dream soured quickly when customers reported unpleasant gastrointestinal side effects, such as stomach cramps, oily stools, and diarrhea. Even when improved formulations emerged, Olestra never recovered from the bad publicity. Around the same time, another fat substitute, esterified propoxylated glycerol (EPG), was developed, tested, and quietly shelved in the wake of Olestra’s public fallout. Now, EPG is making a comeback in David bars— high-protein snacks wrapped in flashy gold foil whose sales are projected to reach $180 million in 2025 . EPG is the not so-secret ingredient that lets

ESTERIFIED FATS INFORM 19

protein. In the past decade, the number of food products on the global market with high-protein claims has quadrupled . Consumers increasingly view protein as a tool for weight loss, fueled by diet crazes such as the Atkins, South Beach, Paleo, and Carnivore diets. Wellness influencers— including David bar financer Peter Attia—suggest that for optimal performance, muscle preservation, and longevity followers consume two to three times more than the US recommended daily allowance of 0.8 grams protein per kilogram of body weight. To put this amount of protein into perspective, a 68 kilogram (150 pound) individual would need to consume about 136 grams of protein, or about 20 eggs, each day to meet Attia’s requirements. Most people find it difficult to incorporate that much protein into their diets without also consuming large amounts of calories and fat— which is the David bar’s market strategy. Each David bar delivers 28 grams of protein, with only 2 grams fat and 150 calories. For comparison, the same flavor Quest bar (a David’s competitor) contains 21 grams of protein, 9 grams of fat, and 190 calories. Both brands use similar protein sources (milk and whey protein isolates) and low-calorie sweeteners. The major difference is the fat source, which is mainly EPG for David and cocoa butter for Quest.

Some form of fat is necessary to create a palatable protein bar. “When you have really high protein levels without fat, it becomes like sawdust— not very appealing,” says Eric Decker, food science professor at the University of Massachusetts, Amherst. “EPG is a way to make the quality of the bar much better without adding calories.” ENTER EPG EPG is a modified plant fat that passes though the GI tract mostly undigested, delivering 92 percent fewer calories than normal fat. The fat substitute is synthesized in a two-step process: 1) manufacturers react food-grade glycerol with propylene oxide to insert

propylene glycol units (PGU) on glycerol’s hydroxyl groups, and 2) the propylated glycerol is esterified with fatty acids derived from vegetable oils like soybean and canola. The result is a modified triglyceride in which the PGU block access of the digestive enzyme lipase to ester linkages, impairing normal lipid digestion (see image). Versions of EPG with different functional properties, ranging from liquid to solid, can be made by changing its fatty acid constituents. Fatty acids used to make EPG are typically in the C16-C24 range and can be saturated or unsaturated. The higher the degree of saturation, the higher the melting temperature of the fat.

Basic structure of triglycerides versus EPG. Source: Bechtel, D.H., Reg. Toxicol. Pharm. 70 (2014) Triglyceride (fat or oil) CH O FATTY ACID

CHO FATTY ACID CH O FATTY ACID

EPG

CH O

FATTY ACID

(Propylene glycol) a (Propylene glycol) b (Propylene glycol) c

CHO

FATTY ACID

CH O a, b, c = number of propylene glycol units (PGUs) FATTY ACID

20 INFORM FEBRUARY 2026 , VOL. 37, NO. 2

The EPG version selected for initial commercial development contained a high content of saturated fatty acids so that the fat remained solid at body temperature. In contrast, the original Olestra melted to an oily liquid upon ingestion, which may have caused its unpleasant gastrointestinal effects. OVERCOMING BAD PRESS EPG was developed in the 1980s by the oil-and gas company ARCO, who partnered with Best Foods in the 1990s to bring the fat substitute to market. The companies sponsored a series of safety studies led by David H. Bechtel, finding that in a variety of animals EPG was not associated with any type of toxicity. Ingested EPG was not metabolized, absorbed, or accumulated by the body and it did not cause deficiencies in lipid-soluble vitamins.

The researchers went on to conduct a randomized, controlled clinical trial of EPG . Over an 8-week period, 139 healthy volunteers consumed a diet containing 0, 10, 25, or 40 grams per day of EPG. The fat substitute did not significantly affect levels of circulating vitamin A, E, or D, although EPG groups had slightly lower levels of circulating vitamin K and beta-carotene. Olestra consists of sucrose esterified with 6–8 fatty acids. It was shown to reduce circulating vitamins A, E, D, and K in a dose-dependent manner. And as a result, the US Food and Drug Administration mandated that Olestra be fortified with these vitamins. potential to act as “sinks” for fat-soluble vitamins in the gastrointestinal tract, reducing their absorption by the small intestine. However, EPG is much less lipophilic than Olestra, with a Kow (octanol/water Lipophilic molecules like Olestra and EPG have the

partition coefficient) of 3.2–3.4, compared with more than 40 for Olestra. The clinical trial also revealed that EPG ingestion is unlikely to cause gastrointestinal distress, except at higher doses. For example, participants in the control and 10-gram EPG groups experienced diarrhea at roughly the same frequency (27.8 and 29.4 percent, respectively), but this adverse effect rose to 54.3 percent of the EPG-25 group and 61.8 percent of the EPG-40 group. Decker notes that different fatty acid formulations of EPG and Olestra likely have different physiological effects. “Olestra had so much bad press, and a lot of it was overstated,” he says. “Many of the unpleasant GI symptoms were associated with very early versions of Olestra. You can change the fatty acid composition to make sure the fat is solid at body temperature, just like EPG.”

Properties of fat substitutes Olestra and EPG. Olestra

EPG

Structure

Sucrose esterified with 6-8 long-chain fatty acids

Propoxylated glycerol esterified with 3 long-chain fatty acids

Caloric value

0 kcal/g

0.7 kcal/g

Current food applications

Some brands and flavors of “light” or “fat-free” potato chips

Some high-protein bars, nut butters, sauces, and chocolate bars

Melting temperature* Kow (lipophilicity)

98 – 104 F

102 F

>40

3.2-3.4

Lipid-soluble vitamin absorption

Reduced absorption of vitamins A, E, D, and K and beta-carotene Widely reported by consumers but not supported by clinical trials

Reduced absorption of vitamin K and beta-carotene No significant increase in GI effects for 10 g EPG/day

GI side effects

*Melting temperature depends on fatty acid composition.

ESTERIFIED FATS INFORM 21

EPG MONOPOLY? Olestra’s backlash prompted Best Foods to exit its partnership with ARCO. As a result, Bechtel’s safety studies went unpublished until 2014, when Choco Finesse gained the rights to EPG and published the studies. In 2015, the FDA deemed EPG Generally Recognized as Safe (GRAS) for multiple confectionary applications, including baked goods, frozen dairy, desserts, and snack foods. Two more GRAS notifications followed for spreadable EPG and EPG for commercial frying applications. In 2018, Choco Finesse rebranded as Epogee and remained the sole, little known supplier of EPG. That is, until David bars came along. The high-protein bars proved so popular that EPG sourcing became a concern. So in May 2025, David purchased Epogee, which holds the patent for EPG, and promptly cut off orders from customers who did not have long-term contracts. Recently, three former Epogee customers—all start-up food companies— filed a lawsuit accusing the company of unlawful monopolization of the ingredient. According to an article in Men’s Health , Epogee currently has the capacity to produce 3 million pounds of EPG annually, yet David’s demand already exceeds 4 million pounds per year. David founder Peter Rahal noted that once Epogee ramps us production, possibly as soon as 2026, it will resume supplying other customers—

work fine for production on a grand scale of various fried foods, while reducing their fat and calorie contents.” If EPG becomes a widespread food ingredient, staying below the recommended 10 gram daily intake could be an issue. David’s website advises limiting consumption to two bars per day, warning that “overconsumption of bars may cause GI effects.” As Decker notes, “For now, most people are not going to eat 10 David bars in one sitting. But if EPG is expanded to other products, then you are going to run the risk of gastrointestinal distress.” According to Decker, a bigger problem for EPG may be overcoming the synthetic stigma. “Right now, synthetic additives are getting a lot of bad press, and most of the additives being criticized are present in very low, milligram concentrations,” he says. “EPG is used in gram concentrations.” As EPG edges closer to mainstream adoption, it offers food manufacturers an opportunity to deliver indulgent textures and flavors with a fraction of the fat and calories. Whether EPG becomes a staple across the food industry or remains limited to specialized products depends on resolving supply challenges and convincing consumers that synthetic fats are safe.

but David’s needs will always be prioritized over those of potential competitors. BEYOND BARS Even if Epogee resumes supplying EPG to other food companies, it remains unclear whether the ingredient will stay confined to the high‑protein bar niche or branch out to a wider range of products. Epogee’s website claims, “EPG is the alternative fat that works across nearly every category,” including chocolate, nut butters, plant-based foods, salty snacks, baked goods, and ice cream. In the 1990s, William Artz, a food science professor at the University of Illinois, Urbana Champaign, partnered with Choco Finesse to evaluate EPG as a frying oil . His research contributed to the GRAS approval of EPG for commercial frying applications. Artz observed that while EPG was slightly less stable than conventional triglyceride oils at deep‑fat frying temperatures, its breakdown products were identical in type and concentration to flavor compounds produced during normal frying. Although EPG is cheaper than Olestra, it is still more expensive than conventional frying oils. “Frying in fast food restaurants would probably not be the best application for EPG because of its higher price and slightly shorter lifespan,” Artz says. “But in factories, the large volume of food moving through fryers consumes the oil faster than it can degrade. So EPG could

Laura Cassiday is a freelance science writer and editor based in Hudson, Colorado. She can be reached at laura.cassiday.phd@gmail.com.

22 INFORM FEBRUARY 2026 , VOL. 37, NO. 2

HOW STEREOCHEMISTRY AFFECTS OLEOGEL AND EMULSION MOLECULAR SELF-ASSEMBLY

Pruthvi Kuruva, William Blodgett, Sai Sateesh Sagiri, and George John

We investigated two stereoisomeric sugar based oleogelators— mannitol dioctanoate and sorbitol dioctanoate—to understand the influence of stereochemistry on their self-assembly and emulsifying behavior. Our findings demonstrate that stereochemical differences significantly influence the structuring of vegetable oils and specific stereoisomer selection can be used to target functional properties when designing healthy foods and long-term storage applications.

Humans distinguish one stereoisomer from another because we have taste and scent receptors that differentiate between their stereochemistry. For example, R-(-)-carvone has a spearmint smell while S-(+)- carvone has a caraway seeds smell. R-(+)-limonene smells like oranges or citrus and

S-(-)-limonene has turpentine or pine scent. L-asparagine is tasteless, whereas D-asparagine is sweet. Stereochemistry refers to the three-dimensional (3D) arrangement of atoms within a molecule. Although stereoisomers have the same empirical formula and 2D structure, the difference in the

STRUCTURED FATS INFORM 23

a)

D-(+)-Mannitol (M)

Mannitol dioctanoate (M8)

Fatty acid vinyl ester

D-(+)-Sorbitol (M)

Sorbitol dioctanoate (S8)

Lipase

b)

≈

M8 self-assembly: Intermolecular H-bonding

S8 self-assembly: Inter- and Intramolecular H-bonding

a) Reaction schemes for the synthesis of mannitol dioctanoate (M8) and sorbitol dioctanoate (S8) b) Possible self-assembly arrange ments of M8 and S8 in their corresponding oleogels. Source: John Lab

3D arrangement of the atoms drastically alters the molecular properties. Beyond influencing sensory properties, stereochemistry governs the self-assembly of stereoisomers, giving rise to distinct packing arrangements, morphologies, and macroscopic properties. Therefore, it is important to understand the self-assembly of stereoisomers, specifically related to oleogels and emulsions, which are very common in food industry.

We have investigated these aspects using sugar-based stereoisomeric gelators. In this work, we used two naturally abundant open chain stereoisomeric sugar alcohols, mannitol and sorbitol. Mannitol is commonly found in fruits such as apples, pears, and peaches. Whereas, sorbitol is commonly found in vegetables like carrots, olives, and pumpkins. The two sugar alcohols are stereoisomers to each other, having a difference in the hydroxyl group orientation on the second carbon. This subtle

stereochemical variation leads to striking differences in their physicochemical properties. Mannitol exhibits a melting point of 166-168 °C and water solubility around 18 g/100 mL, while sorbitol melts at 96 100 °C and dissolves in water at 235 g/100 mL. We used an eco-friendly approach to modify these stereoisomers by performing a simple one step transesterification reaction with Novozyme 435 as a catalyst. We successfully synthesized two stereoisomeric oleogelators:

24 INFORM FEBRUARY 2026 , VOL. 37, NO. 2

mannitol dioctanoate (M8) and sorbitol dioctanoate (S8) in good yields. The fatty chains in these gelators provide the hydrophobic component and the sugar alcohol core supplies hydrogen bonding sites, enabling self-assembly both in oils and at oil–water interfaces. Our study aimed to investigate the influence of these molecules’ stereochemistry on their self-assembly in oils and at the oil-water interface. We examined cytotoxicity, minimum gelation concentration (MGC), morphology via optical microscopy, molecular packing using X-ray diffraction (XRD), gel strength through rheology, and emulsion stability. Together, these analyses provide insight into how stereochemical differences govern the self assembly and functional performance of these sugar based stereoisomeric gelators. CYTOTOXICITY STUDIES Vegetable oils structured into solid fats through fatty acids are important ingredients for the food industry, influencing flavor, texture and overall stability. However, increasing the amount of saturated and trans fats to achieve desirable structuring poses significant health concerns. This has created a pressing need for healthier alternatives to develop solid fat. Oleogelation, which transforms liquid oils into semi-solid gels using suitable gelators, offers

a) MGC (%w/v)

b) T g (° C)

c) G’ (Pa)

d) Photographs M8 S8

M8 S8 M8 S8 e) Optical microscope images

M8

M8

opaque

50 µm

S8

S8

translucent 50 µm Efficiency of M8 and S8 gels in canola oil, shown in a) MGC b) T g and c) G ′ . Photographs d) illustrate the opacity and optical microscope images e) reveal the 3D fibrous networks of these gels.

STRUCTURED FATS INFORM 25

(c)

1.0

1.5

2.0

5.0

M8 S8

1.5

2.0

2.5

3.0

3.5

5.0

1.0

Unstable M8 emulsion

(d)

(a)

(b)

5.0 4.5 4.0 3.5 3.0 2.5 2.0

5.0 4.9 4.8 2.0 1.5 1.0 0.5

1.5 1.0

S8, % (w/w)

M8, % (w/w)

0.5 0.0 0 10 20304050607075

0 10 20304050607075

Stable S8 emulsion

Water, % (w/w)

Water, % (w/w)

Vials of M8 (top) and S8 (bottom) water-in-oil emulsions, with various gelator concentrations and a constant water concentration (50% v/v). Graph of (a) M8 and (b) S8 water-in-oil emulsions stability at different gelator and water concentrations—brown boxes represent unstable emulsions, green (one week) and blue boxes represent stable emulsions (more than four weeks). Fluorescence and confocal microscope images illustrate the stability of (c) M8 and (d) S8 water-in-oil emulsions.

and the loss modulus (G ″ ) which represents the viscous component. Higher G ′ values indicate a stiffer, more solid like gel. A five percent M8 gel in canola oil produced a G ′ of roughly 4000 Pa, whereas the corresponding S8 gel exhibited a G ′ of about 2000 Pa. At comparable concentrations, M8 gels consistently displayed more than twice the elastic modulus of S8 and maintained structural integrity up to higher temperatures. These results demonstrate that subtle stereochemical differences between M8 and S8 lead to distinct self-assembly pathways, ultimately dictating macroscopic properties such as gel strength, opacity, and thermal stability.

These differences arise from how each stereoisomer packs during self-assembly. The orientation of the C2 hydroxyl group in M8 enables stronger and more linear intermolecular hydrogen bonding between the neighboring molecules, promoting long fibrous aggregates that interconnect through the entire sample to form strong and stable gels (see page 24 image). In contrast, the C2 hydroxyl orientation in S8 favors intramolecular hydrogen bonding between the hydroxyl groups of C2 and C4. This intramolecular hydrogen bonding competes with and weakens the intermolecular hydrogen bonding necessary for extended network

range of vegetable oils show that M8 gelled more effectively than S8. For instance, in canola oil, M8 formed a firm, opaque gel at an MGC of about one weight percent, whereas we needed almost double S8 to yield a translucent, mechanically weaker gel. Thermal analysis further revealed that M8 gels possess substantially greater stability. The gel–sol transition temperature (T g ) for M8 was about 125 °C, while S8 gels began melting at around 63 °C—approximately half the transition temperature of M8. The mechanical strengths of these gels were measured by rheometer to yield the storage modulus (G ′ ) which represents the elastic component,