Healthier butter that is almost entirely water developed
A new ‘butter’ formulation has been developed that is approximately one-fourth the calories of regular butter.
Using a special emulsion process, water is added to oil. When the water-to-oil ratio is 4 to 1, the oil spheres begin to deform and pack tightly against one another, resulting in a product that behaves like butter
A low-calorie ‘butter’ spread that is made up of mostly water has been developed by a team of food scientists from Cornell University.
A tablespoon of this new spread has 2.8 grams of fat and 25.2 calories and contains no artificial stabilisers. Whereas butter contains approximately 84% fat, around 16% water, has 11g of fat and almost 100 calories.
To develop this low-cal spread, the scientists discovered a new way of emulsifying a large amount of water with small drops of vegetable oil and milk fat that mimics butter.
The demand for low-fat, high-protein products has rapidly increased due to consumers’ growing health awareness, said lead author Michelle C. Lee.
“Since the HIPE technology features high water-to-oil ratios – while simultaneously delivering unique texture and functionality – it can play a role in providing healthier solutions for consumers,” she explained.
According to the scientists, food chemist can adjust for taste, preferences and health too.