Proteins instead of fat
Protein suspensions can be obtained as a fat-like mass by a special manufacturing process. This is achieved by forming micro-fine, spherical protein aggregates of a few micrometers in diameter. These are not soluble in water and have a hydrophobic, fat-like surface. Thus, they behave in water like oil droplets in a mayonnaise and slide off each other very easily in the food matrix. This creates a soft consistency and a mouthfeel typical of fat. By using the novel product, the fat content in food can be reduced by up to 90%, depending on the application.