date:Sep 27, 2012
e scientists believe that the fish protein creates a protectivelayer around the food to reduce the fat uptake and retain themoisture, without altering the taste or texture of the product.The work is ongoing and in order to continue the research, Dr.Park and his team are currently seeking additional funding toachieve their goal of fat reduction by 50% or more.
This fat blocker solution could potentially have a huge impacton the whole food industry, Dr. Park said. At a time whenAmericans need to