Cornell food scientists have created a new dreamy, creamy – and very low calorie – spread for your morning toast.
Cornell food scientists have created a new dreamy, creamy – and very low calorie – spread for your morning toast.
They figured out a new process to emulsify a large amount of water with miniscule drops of vegetable oil and milk fat to mimic butter, at approximately one-fourth the calories of real butter and without artificial stabilizers.
“Imagine 80% water in 20% oil and we create something with the consistency of butter, with the mouth feel of butter and creaminess of butter,” said Alireza Abbaspourrad, the Yongkeun Joh Assistant Professor of Food Chemistry and Ingredient Technology, senior author of “Ultrastable Water-in-Oil High Internal Phase Emulsions Featuring Interfacial and Biphasic Network Stabilization,” which published in June in the American Chemical Society’s journal Applied Materials and Interfaces.
Read more at Cornell University
Image: Doctoral candidate Michelle Lee, foreground, and postdoctoral researcher Chen Tan work in the laboratory of Alireza Abbaspourrad to develop a buttery spread made mostly of water. CREDIT: Jason Koski / Cornell University
