Scientists develop 'better' low-fat foods
14 Jul 2014
Low-fat cakes and cheeses could replace full-fat equivalents without the loss of taste and texture, new research suggests.
A team of researchers from the University of Edinburgh and Heriot-Watt University has produced modified proteins that break down into micro-particles and closely mimic the behaviour of fats during food manufacture, according to new research published last week.
The three-year project, ’Foaming and Fat Replacer Ingredients’, began in 2012 and is receiving just over £232,000 in Engineering & Physical Sciences Research Council (EPSRC) funding.
“We’ve paved the way for the development of modified proteins
Project leader Steve Euston
It is thought the modified proteins could enable food manufacturers to remove much of the fat used in their products without compromising on product quality.
Until now, protein-for-fat substitution has been limited to products such as yoghurts, as successfully replicating the taste and texture of cakes and cheeses has not met the necessary levels of consumer satisfaction.
By studying the proteins’ chemical structure, the team has developed a detailed understanding of how they behave when they are heated or undergo other food manufacturing processes.
Meanwhile, as part of the government’s Knowledge Transfer Partnership, the research team is also developing a computer model to help food manufacturers pinpoint the optimum level of protein-for-fat replacement for particular products.
Project leader Steve Euston said: “We’ve paved the way for the development of modified proteins that, by closely mimicking fat, can be used to produce a wider range of appealing low-fat foods.”
The research will now be taken forward by project partner Nandi Proteins.
