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Cutting fat -- and calories -- from cakes and frostings

Date:
March 29, 2010
Source:
USDA/Agricultural Research Service
Summary:
Delicious new cakes and frostings may someday contain less fat and fewer calories, thanks to work by agricultural scientists.

The FANTESK that food technologist Mukti Singh (foreground) examines as it comes off a drum dryer was prepared by plant physiologist Frederick Felker (background, left) and chemist George Fanta (background, right) using a steam jet cooker. Singh uses FANTESK to cut the fat and calories in cake and frosting.
Credit: Photo by Stephen Ausmus

Delicious new cakes and frostings may someday contain less fat and fewer calories, thanks to work by Agricultural Research Service (ARS) scientists such as Mukti Singh. She's based at the ARS National Center for Agricultural Utilization Research (NCAUR) in Peoria, Ill.

In experiments at her Peoria laboratory, Singh is formulating low-fat cake mixes and frostings with Fantesk™ -- microdroplets of trans-fat-free cooking oil, encapsulated in cornstarch or wheat flour. Fantesk was developed in the 1990s by NCAUR chemists George Fanta and the late Kenneth Eskins.

Singh's experiments have shown that, when making a cake with a mix that contains Fantesk, cooking oil doesn't have to be added. And, the mixes containing Fantesk produce low-fat cakes that have better texture and a higher volume.

What's more, the lower-fat frostings that Singh and Peoria chemical engineer Jeffrey Byars are creating with Fantesk have the smooth texture and spreadability of buttercream favorites, yet contain up to 50 percent less fat.


Story Source:

The above story is based on materials provided by USDA/Agricultural Research Service. The original article was written by Marcia Wood. Note: Materials may be edited for content and length.


Cite This Page:

USDA/Agricultural Research Service. "Cutting fat -- and calories -- from cakes and frostings." ScienceDaily. ScienceDaily, 29 March 2010. <www.sciencedaily.com/releases/2010/03/100329103656.htm>.
USDA/Agricultural Research Service. (2010, March 29). Cutting fat -- and calories -- from cakes and frostings. ScienceDaily. Retrieved September 2, 2014 from www.sciencedaily.com/releases/2010/03/100329103656.htm
USDA/Agricultural Research Service. "Cutting fat -- and calories -- from cakes and frostings." ScienceDaily. www.sciencedaily.com/releases/2010/03/100329103656.htm (accessed September 2, 2014).

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