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Delaying fat digestion
Article Type: Food facts From: Nutrition & Food Science, Volume 41, Issue 4
IFR 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. Dr Peter Wilde and colleagues have been experimenting with using protein layers to stabilise emulsions and delay fat digestion; they found that a normally stable whey protein is partially broken down when it is attached to the surface of an emulsion. When a surfactant is introduced, this acts synergistically with the fat, breaking down the protein layer even more effectively. With the barrier weakened, access is improved for the enzymes and bile salts that break down fat.