The scientists inform that skim milk, triple-phase emulsions (water-in-oil-in-water) and hydrocolloids can produce low-fat cheese. Additionally, w/o/w emulsions have been investigated for their potential to reduce the fat content in products like mayo, salad dressings and sauces.

On-going research has shown that skim milk combined with water-in-oil-in-water emulsions stabilized with hydrocolloids (hydrophilic polymers used as thickeners and gelling agents), becomes by its textural characteristics in the produced cheese similar to its full milk-fat counterpart. At the same time the fat content is reduced.

The authors wrote that the demand for low- and reduced-fat products is constantly growing as customers are looking for the products with a healthy saturated-unsaturated balance to diminish the risk factor for heart disease.

In this respect developing and promoting of cheese-like products having emulsified vegetable oils in substitution of saturated milk-fat can contribute to improve consumers' health," note the researchers.

Under: Foodnavigator.com