date:Mar 21, 2014
Adjusting the calcium level and acidity could be the key to developing new better-tasting, more eye-appealing and creamier reduced-fat sauces, desserts and salad dressings that could be on the market soon, researchers have reported at the National Meeting of the American Chemical Society (ACS).
To date, a major problem with removing fat from these accompaniments is that in addition to reducing calories, it can negatively affect the flavour, appearance and texture, they said. But based on recent