Sciencebiotech
Modified lentil protein mimics fat in non-fat yogurt
A new study led by researchers at Penn State and published in Food Chemistry demonstrates that modified lentil protein can successfully mimic the texture and richness of fat in non-fat foods. Focusing primarily on non-fat yogurt, the research provides a promising solution for developing effective fat texturizers without adding actual fat content, potentially transforming the low-fat food market.