We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Scientists Hope Colloids And Emulsions Hold Key To Engineering Healthier Foods

February 17, 2010: 01:50 AM EST
Scientists are getting closer to chemically engineering foods that might help fight diet-related diseases by reducing saturated fat, sugar and salt content without destroying flavor. British scientists, in particular, have been looking into using colloids and emulsions -- mixtures or suspensions of particles of different materials, such as oil and water, stabilized by emulsifiers. Mayonnaise is an emulsion, comprising oil and water stabilized by lecithin. Chemical engineers hope to restructure colloidal foods (e.g., mousses, soufflés, yogurts, etc.) to replace the fat particles with calorie-free substances like water, air or gels “while retaining the indulgent sensory properties.” This article surveys current work in areas like viscosity, “hairy” gel particles that provide a "full" feeling, water-in-oil-in-water emulsions, etc.
"Engineering healthy foods", Institution of Engineering and Technology, February 17, 2010, © The Institution of Engineering and Technology
Vitality & Better Living
United Kingdom
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.