March 27 2008, 10:22

Mushroom protein may become the basis for the low-fat nutritive innovations

British scientists detected the ability of mushroom proteins to imitate the edible fat; the human organism is unable to distinguish it from the real fat, FoodNewstime informs. The hydrophobic proteins are supposed to be added to the low-fat food assortment in the course of time. To the opinion of the specialists of Birmingham university, by means of hydrophobic proteins the consumers will be able to eat the traditionally fat products with the same taste and structure with no fear to gain extra weight. Phil Cox, one of the researches, said: "We hope that due to the mushroom proteins in the fat food the consumers will have an opportunity to enjoy their favorite products with no thought about the fats content". "New structure is able to replace 50% of fats in such products like butter, paste, jam and salad dressings; the desired body, taste and flavor of the final product are preserved", the scientists conclude.

"Fruit-Inform" project invites everyone interested to participate in the third international conference-exhibition "Mushroom Industry 2008" to be held on June 10th-12th in the National Complex "Exopocenter of Ukraine" in Kyiv. During this event the leading specialists of the mushroom industry will tell about the achievements in mushroom production and processing industries on the market of Ukraine and abroad. You can register for the participation in the conference here.