Mushrooms are being used by scientists to create a new microstructure that could replace fat in foods such as mayonnaise and margarine. The team from the University of Birmingham's Centre for Formulation Engineering say that hydrophobin, a mushroom protein, could replace 50 per cent of fat in some products. Phil Cox, a member of the research team, said: "It's hoped that by making indulgent foods healthier, people will be able to continue to enjoy foods that are currently seen as bad for you without worrying about the fat content."
University of Birmingham - Mushrooms offer hope for obese
三月 6, 2008