Whey protein approach could cut calories in yogurts and ice-cream

Novel-textured, high-protein desserts may soon become available thanks to a method that uses why protein and polysaccharides to reduce the calorie content of high-fat foods such as icecream. Published in the Journal of Dairy Science the study provides an approach to create stable, aerated gels by adjusting the polysaccharide (PS) type and...

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