French fries, those found at the supermarket, are one of the most popular snacks ever by the public but bad luck has it that they are characterized by a non-negligible fat content.
There are also “modified” versions with a smaller quantity of fats but this characteristic is usually obtained at the expense of the vegetable oil content, an essential element that gives the flavor to the fries themselves and provides that crunching sensation in the mouth so loved.
A group of researchers, led by Stefan Baier (researcher at PepsiCo during the study) and by Jason Stokes of the University of Queensland have therefore developed a technique to analyze the physical characteristics of the chips from the moment they are placed in the mouth until ingestion. Specifically, they analyzed the chips during four phases: the first bite, grinding by the teeth, bolus formation and swallowing.
They then collected various data including the one related to the oil content in each of the four phases. They then used this information to design low-fat chips covered with a thin layer of oil which in turn contained a small amount of emulsifier. This special “Recipe” made the potato chip more similar to the normal one, which is the one with fat, at least according to the participants in the tasting tests.
This potato chip is characterized by only 0.5% more oil than oil or fat-free chips.
Needless to say, this discovery could be used to market fats without fats that have the same taste and the same crunchiness as normal ones.
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