Fat

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Scientists create butter-like spread with 80% water

By Mary Ellen Shoup

Cornell University food scientists have created a low-calorie butter-like spread that consists of 80% water and minuscule drops of vegetable oil and milk fat, mimicking the look and texture of dairy butter without the use of artificial stabilizers.

Picture: Qualisoy

Do we need new labeling conventions around fully hydrogenated oils?

By Elaine Watson

Fully hydrogenated oils (FHOs) do not create harmful trans-fats, and could replace partially hydrogenated oils (PHOs) in many applications. However, manufacturers are reluctant to use them because the word ‘hydrogenated’ has become “demonized”, argues...

Mars claims solid plant fat holds the key to caramel water migration issues

Patent watch

Watertight idea? Mars files patent for multi-texture caramel

By Annie Harrison-Dunn

Mars has filed a patent for ‘multi-texture’ caramel products, using a method that prevents moisture migration from caramel to crispy components without the need for a fat-based moisture barrier.

Special edition: Oils & fats

Time for a rethink on saturated fat?

By Elaine Watson

If the cover of TIME magazine earlier this month (headline: Eat Butter) is anything to go by, it would seem that the conversation about fat, and saturated fat in particular, is changing, at least in the media. But are policymakers sitting up and taking...

Low-sat fat ice cream gets formulation boost: Study

Low-sat fat ice cream gets formulation boost: Study

By Stephen Daniells

Ice cream formulated with an emulsion containing unsaturated oil showed no differences in melting properties as ice cream made with saturated fat, says a new study offering solutions for ‘healthy’ ice cream.

Fat digestion images point to improved formulation

Fat digestion images point to improved formulation

By Stephen Daniells

Netherlands-based scientists have reported data for the real-time digestion of fats containing ingredients like vitamin D3, insights that could advance the formulation of foods.

Canada approves high oleic acid GM soybeans

Canada approves high oleic acid GM soybeans

By Caroline Scott-Thomas

Health Canada and the Canadian Food Inspection Agency have approved a high oleic acid genetically modified (GM) soybean for cultivation and foods containing the oil could hit the market by 2010, says DuPont.

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