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Foods that make you feel full sooner so you don’t eat so much are being
patented by Scotia Lipidteknik of Stockholm. The secret is an emulsion of
triglyceride vegetable oil that is normally solid at room temperature, but is
held in a fluid state by an emulsifier (WO 99/2041). Palm oil is melted at 50
°C and mixed with fractionated oat oil, then churned with hot water in a
high-speed blender to create a cream-like emulsion. This is used to make
yoghurts, ice-creams or cakes. When the oil emulsion meets warm gastric acids,
large fluffy blocks of fat precipitate out, filling the stomach and knocking out
your appetite for several hours.