INFORM February 2026

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.