Adjusting the calcium level and acidity could be the key to developing new better-tasting, more eye-appealing and creamier reduced-fat sauces, desserts and salad dressings that could be on the market soon, researchers have reported at the National Meeting of the American Chemical Society (ACS).
To date, a major problem with removing fat from these accompaniments is that in addition to reducing calories, it can negatively affect the flavour, appearance and texture, they said. But based on recent research, it may not be too long before new, improved, lower-fat foods appear in grocery stores, the researchers predicted.
In the laboratory study, the team reduced the fat content and, therefore, calories in a model white sauce from 10% to 2% without sacrificing the look and feel of the food.
"By controlling pH and calcium content, we are able to regulate the interactions among fat droplets," said Bicheng Wu, a graduate student. "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 fat plays various roles in determining the overall sensory attributes of food products.
"It carries flavours, so cutting the fat content lessens the intensity of the flavour. The appearance, meaning the opacity or lightness, of a food mixture largely depends on light scattering by fat droplets, so high fat content gives a milky appearance to a sauce or dressing."
She also said that high fat content is also related to the thick, smooth and creamy feel in your mouth of many products, like pudding, due to the effect of fat droplets on how the liquid flows.
Yet another problem with cutting the fat content is that it doesn't make people feel as full, said D. Julian McClements, who is the leader of the University of Massachusetts Amherst research team that conducted the study. "Due to the high calorie count in fat and how the body digests it, fat also affects the feeling of satiety."
Despite the daunting task, the group has had success, according to Wu. "Often we see people reacting to the texture of our low-fat sauce sample even before they taste it," she said. "They say, 'Wow! No way it's only 2% fat. It looks like custard! Can I try it?"'
McClements said that the team soon plans extensive taste and smell tests.
"Then we will be able to adjust the composition and incorporate other seasoning ingredients into the foods," he explained. "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."
Antibiotic residues in milk for dairy production pose several challenges that range from ruining the fermentation process to causing allergic reactions and contributing to building antibiotic resistance in bacteria, according to Chr. Hansen
The company already offers a range of antibiotic test kits to prevent the negative effects and enhance process control in the dairy industry, and has now launched Betastar 4D.
The test kit for rapid detection of antibiotic residues in milk is aimed at farmers and dairies in Russia, which is the fifth largest milk producer in the world.
Neighbouring countries exporting milk to Russia will also benefit from Betastar4D, Chr. Hansen said, which carries the official Russian GOST approval (state standard). As such it is officially approved for use in testing for antibiotics according to the maximum levels allowed in milk and dairy products in Russia.
“We are proud to offer a product that promotes safe foods free of contaminants,” said Ole Madsen, marketing manager, tests, Chr. Hansen. “Betastar 4D will support our growth in Russia, Belarus and Eastern Europe but also in some Western European countries. Antibiotic residues in milk are a global problem and Betastar 4D is launched on a global scale with a few exceptions. We know that countries as far as Latin America export milk powders to Russia, so here the new product will be relevant as well.”
