Altering calcium, acidity levels could help create reduced-fat foods
Altering calcium and acidity levels could help develop better-tasting and reduced-fat sauces, desser…
Altering calcium and acidity levels could help develop better-tasting and reduced-fat sauces, desserts and salad dressings, according to a study.
Supported by ConAgra Foods, the study was conducted by researchers from the University of Massachusetts Amherst.
As part of the study, the team reduced the fat content and calories in a white sauce sample from 10% to 2% without altering the look and feel of the food.
Bicheng Wu, a graduate student, said that by controlling pH and calcium content, they were able to regulate the interactions among fat droplets.
"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 flavour," Wu added.
Wu said that fat plays various roles in determining the sensory attributes of food products.
"It carries flavors, so cutting the fat content lessens the intensity of the flavour," she added.
University of Massachusetts Amherst research team leader Julian McClements said, "Due to the high calorie count in fat and how the body digests it, fat also affects the feeling of satiety."
The team plans to conduct taste and smell tests to adjust the composition and include other ingredients into the foods.
The findings were presented at the 247th National Meeting of the American Chemical Society (ACS), the world's largest scientific society.
ACS is a nonprofit organization chartered by the US Congress, and provides access to chemistry-related research through its multiple databases, peer-reviewed journals and scientific conferences.
Supported by ConAgra Foods, the study was conducted by researchers from the University of Massachusetts Amherst.
As part of the study, the team reduced the fat content and calories in a white sauce sample from 10% to 2% without altering the look and feel of the food.
Bicheng Wu, a graduate student, said that by controlling pH and calcium content, they were able to regulate the interactions among fat droplets.
"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 flavour," Wu added.
Wu said that fat plays various roles in determining the sensory attributes of food products.
"It carries flavors, so cutting the fat content lessens the intensity of the flavour," she added.
University of Massachusetts Amherst research team leader Julian McClements said, "Due to the high calorie count in fat and how the body digests it, fat also affects the feeling of satiety."
The team plans to conduct taste and smell tests to adjust the composition and include other ingredients into the foods.
The findings were presented at the 247th National Meeting of the American Chemical Society (ACS), the world's largest scientific society.
ACS is a nonprofit organization chartered by the US Congress, and provides access to chemistry-related research through its multiple databases, peer-reviewed journals and scientific conferences.
