Cornell scientists have invented a low-calorie butter-like spread which is composed of 80% water and 20% oil. What to call this magnificent wonder of modern science? Butter? Butteresque? No butter on this?
Low Calorie Spread is made using a high internal phase emulsion process, also known as HIPE. Suggested marketing copy: “Believe the HIPE! It’s like butter on the tongue! »HIPE has a water / oil ratio of 4 to 1, which makes the emulsion spheres tight against each other.
“They start to crash into each other, and the crushing and wrapping causes high friction.” Alireza Abbaspourrad, Cornell Food Scientist said Tuesday in a statement. “They can’t slide easily anymore. They can’t flow anymore. It’s firm, because you’ve created something with the consistency of a spread.”
The spread can be changed and adjusted to contain vitamins or have different flavors. Hello, garlic butter.
The quest for less fat butter has seen many butter contenders, but this new innovation looks promising. One tablespoon of this scientific spread contains only 2.8 grams of fat and 25.2 calories. Compare that with the 11 grams and 100 calories of real butter.
The research team published a article on propagation and underlying process in the journal Applied Materials and Interfaces of the American Chemical Society in June.
The only major problem with this new spread is that you probably can’t cutapart from that.