Researchers Crack Code to Better Tasting Low-Fat Foods

Monday, 17 Mar 2014 05:00 PM

By Nick Tate

Share:
  Comment  |
   Contact Us  |
  Print  
|  A   A  
  Copy Shortlink
Food scientists have cracked the code to developing better-tasting low-fat foods.

In a presentation at a meeting of the American Chemical Society in Dallas this week, University of Massachusetts-Amherst researchers said adjusting the calcium and acidity levels could be the key to developing creamier and more appealing reduced-fat sauces, desserts, and salad dressings that could hit the market soon.

The problem with current techniques of removing fat from food products is that they also compromise flavor, appearance, and texture. But the new technique developed by the UMass-Amherst scientists reduces fat by 80 percent – trimming calories in a typical white sauce from 10 percent to 2 percent – without sacrificing the look, taste, and feel of the food.
 
"By controlling pH and calcium content, we are able to regulate the interactions among fat droplets," said Bicheng Wu, a graduate student who helped lead the work. "This makes them stick together and form flocs, or clumps. We believe the water trapped inside these flocs makes the sauce seem fattier than it really is and preserves the look, feel and flavor."
 
Wu explained that fat not only confers flavor and mouthfeel, but also makes food look appealing – "so high fat content gives a milky appearance to a sauce or dressing." Another problem: Low-fat and low-cal foods make people feel less full, said D. Julian McClements, who led the study. But the new technique developed by the research team addressed all of these issues, producing foods that look and taste good, and also made people who consumed them feel satisfied.
 
McClements said that the team now plans more extensive taste and smell tests on the foods the lab has produced.
 
"Then we will be able to adjust the composition and incorporate other seasoning ingredients into the foods," he explained. "Since this fat reduction is easy for us now, and the fact that our new products contain healthy ingredients that can be used in a wide range of products means there's a great potential to reach the market in the near future."

© 2014 NewsmaxHealth. All rights reserved.

Share:
  Comment  |
   Contact Us  |
  Print  
  Copy Shortlink
Around the Web
Join the Newsmax Community
Please review Community Guidelines before posting a comment.
>> Register to share your comments with the community.
>> Login if you are already a member.
blog comments powered by Disqus
 
Email:
Country
Zip Code:
Privacy: We never share your email.
 
Hot Topics
Follow Newsmax
Like us
on Facebook
Follow us
on Twitter
Add us
on Google Plus
Around the Web
Top Stories
You May Also Like

Should Prisoners Get Pricy Hepatitis C Drug?

Tuesday, 21 Oct 2014 17:06 PM

When prisoners have hepatitis C, treating them with expensive new antiviral drugs makes fiscal sense despite the hefty p . . .

Binge Drinking Raises Men's Blood Pressure: Study

Tuesday, 21 Oct 2014 16:56 PM

Binge drinking among young adult men may lead to increased blood pressure, according to a new study.
But binge drin . . .

Lack of Sleep Raises Colitis Risk

Tuesday, 21 Oct 2014 16:55 PM

New research shows chronic sleep loss increases the risk of developing ulcerative colitis. . . .

Most Commented

Newsmax, Moneynews, Newsmax Health, and Independent. American. are registered trademarks of Newsmax Media, Inc. Newsmax TV, and Newsmax World are trademarks of Newsmax Media, Inc.

 
NEWSMAX.COM
America's News Page
©  Newsmax Media, Inc.
All Rights Reserved