University of Massachusetts Amherst scientists find new way to reduce fat in foods

Researchers from the University of Massachusetts Amherst have identified a new way to reduce fat in foods.

Using current methods, reducing calories in reduced-fat sauces, desserts and salad dressings can alter the flavour, appearance and texture, the team noted.

However, modifying calcium and acidity levels could help create better-tasting, creamier products, according to their research.

Backed by ConAgra Foods, the study was presented at the 247th National Meeting of the American Chemical Society (ACS).

For the study, researchers used a white sauce sample and reduced the fat content and therefore the calories from 10% to 2%.

Bicheng Wu, a graduate student in the research, said that by controlling pH and calcium content, the team is able to regulate the interactions among fat droplets.

Wu added, "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 explained that cutting the fat content lessens the intensity of the flavour as it plays multiple roles in determining the sensory attributes of food products.

University of Massachusetts Amherst research team leader D Julian McClements said that another problem with cutting fat content is that it doesn’t make people feel as full.

"Due to the high calorie count in fat and how the body digests it, fat also affects the feeling of satiety," McClements added.

McClements said that following planned taste and smell tests, the team will be able to alter the composition and incorporate other seasoning ingredients into the foods.

"Since this fat reduction is easy for us now, and the fact that our new products contain healthy ingredients that can be used in a wide range of products means there’s a great potential to reach the market in the near future," he added.

With more than 163,000 members, ACS is a scientific society providing access to chemistry-related research through its multiple databases, peer-reviewed journals and scientific conferences.

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Image: Research has shown that modifying calcium and acidity levels could help create better-tasting, creamier fat-reduced products. Photo courtesy of Bicheng Wu.