story to find out more.
Tunick measures the stretchability of low-fat mozzarella cheese on a commercial
take-out pizza. Tunick was part of a team that developed the cheese, which is
now being used in the National School Lunch Program. Click the image for
more information about it.
Scientists Serve Up Fat-Fighting Food
Products By Jan
Suszkiw March 9, 2006
Yogurt could become an even healthier snack, thanks to C-Trim, a new,
heart-healthy ingredient from Agricultural Research Service (ARS) scientists.
C-Trim, a derivative of oats and barley that contains the soluble
fiber beta-glucan, is one of several new products created by ARS scientists
from across the country that cut calories, bolster food's nutritional value, or
do both. This
research is featured in Agricultural Research magazine's
March 2006 issue,
which focuses on the agency's latest research findings on obesity.
Another product ARS scientists are studying is mozzarella cheese. In
1992, agency researchers at Wyndmoor, Pa., began exploring new ways to cut
mozzarella's fat content without sacrificing its flavor or stretchy texture,
especially as a pizza topping.
Processing and Products Research Unit at Wyndmoor, chemist
Tunick and colleagues worked on modifying the network of the milk protein
casein. The result was a mozzarella with improved storage life and 10 percent
fat-only half the normal fat content of mozzarella. Just as importantly, taste
testers and pizza-eating students gave the cheese a thumbs-up.
Since the low-fat mozzarella's commercial debut in 1995, nearly 39
million pounds-with an estimated value of $57 million-have been produced for
school lunch programs.
ARS chemist and inventor
Inglett is hoping C-Trim will also benefit consumers as a commercially
successful, calorie-cutting product. At ARS'
Center for Agricultural Utilization Research in Peoria, Ill., collaborators
Singh are evaluating C-Trim's use in yogurt, chocolate, peanut spreads and
other foods. Beyond just cutting calories, Singh wants to combine the health
benefits of beta-glucan from C-Trim with those of yogurt. Beta-glucan is
credited with helping the body regulate blood sugar levels and lower so-called
"bad" cholesterol, diminishing the risk of obesity-related complications like
In Singh's studies, the texture, total solids content and whey
properties of yogurt enriched with 1 percent beta-glucan from C-Trim were
similar to full- and low-fat yogurts.
ARS is the U.S. Department of
Agriculture's chief scientific research agency.