date:Mar 19, 2014
Altering calcium and acidity levels could help develop better-tasting and reduced-fat sauces, desserts and salad dressings, according to a study.
Supported by ConAgra Foods, the study was conducted by researchers from the University of Massachusetts Amherst.
As part of the study, the team reduced the fat content and calories in a white sauce sample from 10% to 2% without altering the look and feel of the food.
Bicheng Wu, a graduate student, said that by controlling pH and calcium content, th