date:Jul 14, 2014
od manufacture. The proteins will enable food manufacturers to remove much of the fat used in their products without compromising on product quality.
Protein-for-fat substitution is not a completely new idea, but to date it has been restricted to products such as yogurts. In cheeses and cakes it has proved less successful in ensuring the authentic taste and texture vital to consumer satisfaction, mainly because proteins could not mimic the behaviour of fats closely enough.
By studying the prot