Over three years, a research team has collected increasingly complex samples of edible fat for research. They are using new data to characterize the nanoscale structure of different kinds of edible fats and applying the data to a model that predicts the effect of processes like heating and mixing on fat structure. If food manufacturers understand the unique structures of different fat compositions, they can better mimic the desirable tastes and textures of unhealthy fats with healthier alternatives, potentially impacting diseases closely tied to diet, according to a new article.
from Top Health News – ScienceDaily http://ift.tt/1NXHhld via Naturally Increase Breast Size At Home
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