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Scientists From Cornell Create Butter From Water

HIPE stands for high-internal phase emulsions, and food scientists at Cornell have made use of this process for emulsifying droplets of milk fat and vegetable oil using large quantities of water. By doing so, they have managed to create a new butter alternative that is about 80% water. How does it help? You get a less caloric but same test alternative to butter thanks to HIPE.

A tablespoon of the garden variety cow butter adds almost 11 grams of fat and 100 calories to your diet. It has an estimate composition of 84% fat and 16% water. The latest HIPE alternative offers 2.8 grams of fat and 25.2 calories per tablespoon. The HIPE alternative butter is undergoing development thanks to Alireza Abbaspourrad, who is a Professor of Food Chemistry and Ingredient Technology at Cornell. The alternative butter greatly reduces the harmful stuff while not compromising on taste and texture.

Emulsification of any kind is not new. So, what is so special about HIPE? HIPE has demonstrated that a water-to-oil ratio of four to one produces the inhabitation of the spherical nature of emulsions that is visible at a three to one ratio. This implies that what was spherical with the lower ratio will cease sliding and commence packing, resulting in friction and a substance that is not only firmer but also has a consistency to it. By completing this process using 80% water and 20% oil implies that you have created something that has a low fat count and higher protein count.

At the end of the day, this means that you can enjoy your morning butter using HIPE alternative butter without having to worry about fat or calories. Food chemists will be able to play around with this water-based butter and make alterations thus imparting the required tastes, consistencies, and other demands. It can also be adjusted for flavor, vitamin content, and any other concern.

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