Date: Fri May 13 06:56:47 2005
Posted By: Joe Regenstein, Faculty, Food Science
Area of science: Chemistry
First off, I would suggest that you do a proper
triangle test to determine that most people actually find the two products
the same or obviously different (see below).
My suspicion is that people can tell the difference. However, the fact is that
the low fat product is pretty good. The key is the use of the starches to
replace the fat -- we use the term
"fat mimetics" -- by getting
the starch particle size "right," you can create a similar mouthfeel to that
of the fat. Other "flavors" have to be adjusted because the starch
system functions differently than the fat system. So at the end of the
day you have a pretty good substitute when you get the technology right.
- Prepare two samples of one product and one sample of
the other (use the same commercial brand for comparison, e.g., all Kraft
or all Hellman's or whichever brand you have in the UK).
- Do some with the whole fat as the pair and some with the low fat as the pair.
- You'll need a statistical table to determine significant differences as one
should get it right a third of the time with random guessing.
- Calculate your results from the people tested.
Current Queue |
Current Queue for Chemistry |
Try the links in the MadSci Library for more information on Chemistry.
MadSci Home | Information |
Random Knowledge Generator |
MadSci Archives |
Mad Library | MAD Labs |
MAD FAQs |
Ask a ? |
Join Us! |
Help Support MadSci
© 1995-2005. All rights reserved.