Enhanced migration and sequestration of food oily additives into polystyrene oleophilic-hydrophobic-walled containers

Abstract

Currently, the high natural oil content in the regular daily diet of a significant segment of the global population has raised deep concern for health authorities worldwide. Soups often contain high salt levels besides fat released during cooking and added oils. This investigation assesses a novel technique to regulate oil content in soups after serving. A non-invasive capillary mechanism created by microchanneling the surface of a polystyrene oleophilic/hydrophobic wall in contact with the food enhances migration and sequestration of a fraction of the freely floating oil.