Three decades after the technology was first developed, Epogee (formerly Choco Finesse) is gearing up for a commercial launch of fat replacers called EPGs (esterified propoxylated glycerols) which can reduce calories from fat by up to 92% without impacting...
A new fat replacer from hydrocolloid firm Gum Technology has been
designed specifically to interact with the milk proteins present in
dairy goods, and claims to cut fat by up to 10 percent in
milk-based products.
"The brain's perception of fat cannot be completely reduced to
viscosity," Dr. Ivan de Araujo at Oxford University tells
Lindsey Partos, following new findings on the texture of
food that suggest there is 'something...