Cutting fat -- and calories -- from cakes and frostings

Mar 29, 2010

Delicious new cakes and frostings may someday contain less fat and fewer calories, thanks to work by Agricultural Research Service (ARS) scientists such as Mukti Singh. She's based at the ARS National Center for Agricultural Utilization Research (NCAUR) in Peoria, Ill.

In experiments at her Peoria laboratory, Singh is formulating low-fat cake mixes and frostings with Fantesk™—microdroplets of trans-fat-free , encapsulated in cornstarch or wheat flour. Fantesk was developed in the 1990s by NCAUR chemists George Fanta and the late Kenneth Eskins.

Singh's experiments have shown that, when making a cake with a mix that contains Fantesk, cooking oil doesn't have to be added. And, the mixes containing Fantesk produce low-fat cakes that have better texture and a higher volume.

What's more, the lower-fat frostings that Singh and Peoria chemical engineer Jeffrey Byars are creating with Fantesk have the smooth texture and spreadability of buttercream favorites, yet contain up to 50 percent less .

Explore further: Ideology prevents wheat growers from converting to more profitable methods, new study shows

More information: Read more about this research in the March 2010 issue of Agricultural Research magazine, available online at: www.ars.usda.gov/is/AR/archive… r10/calories0310.htm

Provided by United States Department of Agriculture

not rated yet
add to favorites email to friend print save as pdf

Related Stories

NYC french fries fail trans fats testing

Aug 02, 2007

The U.S. Center for Science in the Public Interest says both Burger King and Wendy's New York City french fries contain unsafe levels of trans fats.

KFC sued for trans fat menu

Jun 14, 2006

A retired Maryland physician is suing KFC over claims the oil the restaurant-chain fries its chicken and other menu items in is high in trans fat.

Do low-fat foods make us fat?

Dec 08, 2006

Recent Cornell studies in movie theatres, holiday receptions, and homes showed people eat an average of 28% more total calories when they eat low-fat snacks than regular ones. "Obese people can eat up to 45% more," reports ...

Fishing for a better bit of batter

Sep 24, 2007

Good news for lovers of fish and chips, Japanese scientists have come up with the perfect recipe to make a crispy batter which is also lower in fat, reports Joanna Harries in Chemistry & Industry ...

Recommended for you

User comments : 1

Adjust slider to filter visible comments by rank

Display comments: newest first

Caliban
1 / 5 (1) Mar 29, 2010
Great- another lab-produced, chemically altered food additive.

Why not just skip the cornstarch, stabilized oil, and high-fructose corn syrup altogether? There are plenty of other oils that can be used, along with cane sugar to achieve the same effect, with far less questionable effects.

Please sign in to add a comment. Registration is free, and takes less than a minute. Read more

Click here to reset your password.
Sign in to get notified via email when new comments are made.