date:Jul 14, 2014
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.
Funded by the Engineering and Physical Sciences Research Council (EPSRC), protein-for-fat substitution is not a completely new idea, said the research