Smell is the first of our senses to detect a food’s fat content, according to new research that suggests using 'fat odours' could make low-fat foods more palatable.
Changes in type or fat content of emulsion can have a significant impact on the structural properties and sensory properties of foods, according to researchers from Unilever R&D and the Spanish Council for Scientific Research (CSIC).
To produce food emulsions with improved sensory qualities, better knowledge of the effects of emulsifiers and stabilisers on the flavour and texture of emulsions is needed, says research.
Ulrick & Short's fat replacers Delyte 5 and Delyte 6 have
helped a UK family fun successfully reduce the fat content of its
products by up to 40 per cent.
A redesigned automatic milk standardiser allows processors to
continually monitor fatcontent and eliminates the need for skilled
technical support, the manufacturers claim.