Researchers say low-fat, creamy desserts and sauces could be made as tasty and visually appealing as their full-fat counterparts simply by adjusting the calcium and acidity levels.
March 14/Amherst, Mass./University of Massachusetts Amherst -- Researchers from the University of Massachusetts Amherst say low-fat, creamy desserts and sauces could be made as tasty and visually appealing as their full-fat counterparts simply by adjusting the calcium and acidity levels.
The researchers said that the method enabled them to successfully reduce the fat content in a model white sauce from 10% to 2% without compromising on the taste and texture of the product.