date:Jul 14, 2014
Low-fat cheeses and cakes that are just as tempting as full-fat equivalents could be heading for supermarket shelves, thanks to fresh insights into how proteins can replace fats without affecting foodstuffs taste and texture.
Funded by the Engineering and Physical Sciences Research Council (EPSRC), 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 fo