date:Mar 19, 2014
ey were able to regulate the interactions among fat droplets.
This makes them stick together and form flocs, or clumps. We believe the water trapped inside these flocs makes the sauce seem fattier than it really is and preserves the look, feel and flavour, Wu added.
Wu said that fat plays various roles in determining the sensory attributes of food products.
It carries flavors, so cutting the fat content lessens the intensity of the flavour, she added.
University of Massachusetts Amherst rese