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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.
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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:

Materials provided by USDA/Agricultural Research Service. Original written by Marcia Wood. Note: Content may be edited for style 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 March 28, 2024 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 March 28, 2024).

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