Institute of Food Research scientists have discovered an unexpected synergy that helps break down fat. The discovery provides a focus to find ways to slow down fat digestion, and ultimately to create food structures that induce satiety.
"Much of the fat in processed foods is eaten in the form of emulsions such as soups, yoghurt, ice cream and mayonnaise,"" said Dr Peter Wilde from the Institute of Food Research, an institute of BBSRC. "We are unpicking the mechanisms of digestion used to break them down so we can design fats in a rational way that are digested more slowly."