Cakes, Frostings With Less Fat and Fewer Calories in the Offing

by VR Sreeraman on  March 30, 2010 at 6:48 PM Diet & Nutrition News   - G J E 4
 Cakes, Frostings With Less Fat and Fewer Calories in the Offing
Yummy new cakes and frostings may one day contain less fat and fewer calories, thanks to an Indian-origin US food technologist.

In experiments at her Peoria laboratory, Mukti Singh is formulating low-fat cake mixes and frostings with Fantesk-microdroplets of trans-fat-free cooking oil, encapsulated in cornstarch or wheat flour. Fantesk was developed in the 1990s by NCAUR chemists George Fanta and the late Kenneth Eskins.

Mukti is based at the ARS National Center for Agricultural Utilization Research (NCAUR) in Peoria, Ill.

Singh's experiments have shown that, when making a cake with a mix that contains Fantesk, cooking oil doesn't have to be added. And, the mixes containing Fantesk produce low-fat cakes that have better texture and a higher volume.

Furthermore, the lower-fat frostings that Singh and Peoria chemical engineer Jeffrey Byars are creating with Fantesk have the smooth texture and spreadability of buttercream favorites, yet contain up to 50 percent less fat.

Source: ANI

Post your Comments

Comments should be on the topic and should not be abusive. The editorial team reserves the right to review and moderate the comments posted on the site.
User Avatar
* Your comment can be maximum of 2500 characters
Notify me when reply is posted I agree to the terms and conditions

You May Also Like