Featured Research

from universities, journals, and other organizations

Great tasting low-fat cheeses, cakes could soon be on the menu

Date:
July 10, 2014
Source:
Engineering and Physical Sciences Research Council (EPSRC)
Summary:
Low-fat cheeses and cakes that are just as tempting as full-fat equivalents could be heading for supermarket shelves, thanks to fresh insights into how proteins can replace fats without affecting foodstuffs’ taste and texture.

Low-fat cheeses and cakes that are just as tempting as full-fat equivalents could be heading for supermarket shelves, thanks to fresh insights into how proteins can replace fats without affecting foodstuffs' taste and texture.

Funded by the Engineering and Physical Sciences Research Council (EPSRC), a team at Heriot-Watt University and the University of Edinburgh has produced modified proteins that easily break down into micro-particles and therefore closely mimic the behaviour of fats during food manufacture. The proteins will enable food manufacturers to remove much of the fat used in their products without compromising on product quality.

Protein-for-fat substitution is not a completely new idea, but to date it has been restricted to products such as yogurts. In cheeses and cakes it has proved less successful in ensuring the authentic taste and texture vital to consumer satisfaction, mainly because proteins could not mimic the behaviour of fats closely enough.

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. This has provided the basis for modifying proteins so that they can be used as effective fat substitutes. The proteins could encourage development of a wider choice of low-fat foods, helping consumers to eat more healthily and reducing obesity in the UK and elsewhere.

The team has achieved particularly promising results in using proteins to replace eggs, an ingredient commonly used as a gelling agent in bakery items. Such substitution not only cuts fat content; because eggs can be subject to significant price volatility, it could also cut the cost of products and so encourage consumers to eat more healthily.

The research will now be taken forward by project partner Nandi Proteins, who will use the findings to extend their range of proteins with a view to food manufacturers incorporating them in new low-fat products that could start reaching the shops within two years.

As part of a Technology Strategy Board-supported Knowledge Transfer Partnership, the research team is now also developing a computer model to help food manufacturers pinpoint the optimum level of protein-for-fat replacement for particular products.

Dr Steve Euston of Heriot-Watt University, who has led the project, says: "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 result could be important health benefits, as well as a reduction in the burden on the NHS caused by obesity and other weight-related health problems."

Lydia Campbell, Chief Technology Officer for Nandi Proteins, says: "EPSRC funding allowed the scientific investigation of the underlying science of Nandi technology, and the outcomes will add significantly to the confidence with which the technology can be deployed across the UK and internationally. The outcomes of this research will also serve to broaden the innovation of our product range, and to compete with international companies."


Story Source:

The above story is based on materials provided by Engineering and Physical Sciences Research Council (EPSRC). Note: Materials may be edited for content and length.


Cite This Page:

Engineering and Physical Sciences Research Council (EPSRC). "Great tasting low-fat cheeses, cakes could soon be on the menu." ScienceDaily. ScienceDaily, 10 July 2014. <www.sciencedaily.com/releases/2014/07/140710081310.htm>.
Engineering and Physical Sciences Research Council (EPSRC). (2014, July 10). Great tasting low-fat cheeses, cakes could soon be on the menu. ScienceDaily. Retrieved July 29, 2014 from www.sciencedaily.com/releases/2014/07/140710081310.htm
Engineering and Physical Sciences Research Council (EPSRC). "Great tasting low-fat cheeses, cakes could soon be on the menu." ScienceDaily. www.sciencedaily.com/releases/2014/07/140710081310.htm (accessed July 29, 2014).

Share This




More Plants & Animals News

Tuesday, July 29, 2014

Featured Research

from universities, journals, and other organizations


Featured Videos

from AP, Reuters, AFP, and other news services

Deadly Ebola Virus Threatens West Africa

Deadly Ebola Virus Threatens West Africa

AP (July 28, 2014) West African nations and international health organizations are working to contain the largest Ebola outbreak in history. It's one of the deadliest diseases known to man, but the CDC says it's unlikely to spread in the U.S. (July 28) Video provided by AP
Powered by NewsLook.com
Traditional African Dishes Teach Healthy Eating

Traditional African Dishes Teach Healthy Eating

AP (July 28, 2014) Classes are being offered nationwide to encourage African Americans to learn about cooking fresh foods based on traditional African cuisine. The program is trying to combat obesity, heart disease and other ailments often linked to diet. (July 28) Video provided by AP
Powered by NewsLook.com
Asteroid's Timing Was 'Colossal Bad Luck' For The Dinosaurs

Asteroid's Timing Was 'Colossal Bad Luck' For The Dinosaurs

Newsy (July 28, 2014) The asteroid that killed the dinosaurs struck at the worst time for them. A new study says that if it hit earlier or later, they might've survived. Video provided by Newsy
Powered by NewsLook.com
Raw: Sea Turtle Hatchlings Emerge from Nest

Raw: Sea Turtle Hatchlings Emerge from Nest

AP (July 27, 2014) A live-streaming webcam catches loggerhead sea turtle hatchlings emerging from a nest in the Florida Keys. (July 27) Video provided by AP
Powered by NewsLook.com

Search ScienceDaily

Number of stories in archives: 140,361

Find with keyword(s):
Enter a keyword or phrase to search ScienceDaily for related topics and research stories.

Save/Print:
Share:

Breaking News:
from the past week

In Other News

... from NewsDaily.com

Science News

Health News

Environment News

Technology News



Save/Print:
Share:

Free Subscriptions


Get the latest science news with ScienceDaily's free email newsletters, updated daily and weekly. Or view hourly updated newsfeeds in your RSS reader:

Get Social & Mobile


Keep up to date with the latest news from ScienceDaily via social networks and mobile apps:

Have Feedback?


Tell us what you think of ScienceDaily -- we welcome both positive and negative comments. Have any problems using the site? Questions?
Mobile: iPhone Android Web
Follow: Facebook Twitter Google+
Subscribe: RSS Feeds Email Newsletters
Latest Headlines Health & Medicine Mind & Brain Space & Time Matter & Energy Computers & Math Plants & Animals Earth & Climate Fossils & Ruins