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Hydrogel Particles Could Someday Be Used To Reduce Caloric Content Of Fatty Foods

September 3, 2013: 12:00 AM EST
Many emulsion-based food products – sauces, dressings, desserts, etc. – are fairly high in fat-derived calories. Reducing their caloric content is difficult without damaging texture, flavor, and other critical characteristics. But U.S. scientists who collaborated with ConAgra foods on a new study report that hydrogel particles could easily be used to develop reduced-calorie foods without harming those characteristics. They came up with a simplified way to make oil-filled hydrogel particles from a concoction of fat droplets, caseinate and pectin. The particles could someday be used to replace fat droplets or starch granules in reduced calorie products.
Cheryl Chung et al., "Oil-Filled Hydrogel Particles for Reduced-Fat Food Applications: Fabrication, Characterization, and Properties", Innovative Food Science & Emerging Technologies , September 03, 2013, © Elsevier Ltd.
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