date:Jul 14, 2014
ers, but to date it has been restricted to products such as yogurts. In cheeses and cakes it has proved less successful in ensuring the authentic taste and texture vital to consumer satisfaction, they said, mainly because proteins could not mimic the behaviour of fats closely enough.
By studying the proteins' chemical structure, the team has developed a detailed understanding of how they behave when they are heated or undergo other food manufacturing processes. This has provided the basis for m