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He then filled in the skeleton’s holes with ethyl cellulose, a tough biodegradable polymer.

By mixing regular canola oil with molecules of ethyl cellulose, the researchers trapped the oil within a solid scaffolding.

In contrast, when the canola oil was gelled with ethyl cellulose, it could replace saturated fats in the frankfurter without significantly impacting hardness and chewiness.

In contrast, ethyl cellulose gels form spaghettilike, fibrous structures around the oil globules.

Similarly to regular cellulose, ethyl cellulose is an indigestible chain of repeating glucose molecules; the only difference is that the hydroxyl groups of ethyl cellulose are modified into ethyl ether groups.