Experts turn to colloid science to stave off obesity

08/15/2011 | Halifax Courier (U.K.)

Researchers in the field of colloid science are creating products designed to allow reduced-fat and reduced-salt foods to taste and feel the same as regular foods, which may aid in the obesity epidemic. Researchers at the University of Birmingham have developed low-fat oil bubbles to use for cooking, and New Zealand-based experts have created a droplet that contains omega-3 fish oil that is coated with milk proteins to remove the fishy taste and smell.

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Halifax Courier (U.K.)

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