date:Mar 21, 2014
research, it may not be too long before new, improved, lower-fat foods appear in grocery stores, the researchers predicted.
In the laboratory study, the team reduced the fat content and, therefore, calories in a model white sauce from 10% to 2% without sacrificing the look and feel of the food.
By controlling pH and calcium content, we are able to regulate the interactions among fat droplets, said Bicheng Wu, a graduate student. This makes them stick together and form flocs, or clumps. We bel