Scientists tackle our addiction to salt and fat by altering foods’ pore size, number

http://feedproxy.google.com/~r/sciencedaily/~3/HJjs_LPuWEw/150409150814.htm

Food scientists have learned that understanding and manipulating porosity during food manufacturing can affect a food’s health benefits. They report that controlling the number and size of pores in processed foods allows manufacturers to use less salt while satisfying consumers’ taste buds. Meticulously managing pore pressure in foods during frying reduces oil uptake, which results in lower-fat snacks without sacrificing our predilection for fried foods’ texture and taste, they say.

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