Low-fat cakes and cheeses could soon appear in menu

Researchers at Heriot-Watt University and the University of Edinburgh have created a protein that mimics the taste and texture of fat in any product: from cakes to cheese.

According to nutritionists, a new development will allow food manufacturers to remove a significant amount of fat from foods without compromising taste and quality. Modified protein developed by scientists, easily breaks down into micro-particles that allows him to be similar to fat.

Dr Steve Euston: "We paved the way for the development of modified proteins that mimic the fat. They can be used for a wide range of products with attractively low fat content. As a result, the person receives health benefits: reduce weight load on the heart."

Although the substitution of fat for protein is not a completely new idea, until now it was limited to yogurt. The new product is more effective and can replace fat in cheese and cakes. Also, the researchers were able to use this protein to replace eggs when baking.

Source: nauka24news.ru/