Low fat chips??? Maybe better than Olestra chips?

To develop their method, called in vitro oral processing, the researchers used different instruments to measure the physical characteristics of chips with various oil contents at each of the four stages. For example, for the “first bite” stage, they conducted mechanical testing to measure the force required to break the chips, and for bolus formation, they measured the hydration rate of particles in buffer as the fragments became a soft solid. The researchers used the results to design a lower-fat chip coated in a thin layer of seasoning oil, which contained a small amount of a food emulsifier. The seasoning oil made the low-fat chip more closely resemble the greasiness of a full-fat one in tests with sensory panelists, but it only added 0.5% more oil to the product. Food scientists could use the new technique to link physical measurements with sensory perceptions, the researchers say. https://www.technologynetworks.com/applied-sciences/news/designing-the-ultimate-low-fat-potato-chip-322601?utm_campaign=NEWSLETTER_TN_Breaking%20Science%20News&utm_source=hs_email&utm_medium=email&utm_content=75485345&_hsenc=p2ANqtz-_GJByxcH8lX9OcDt3yBXdJEWt_8dVLAln0xeUijgOyWoltpm7P-KvGdpcold0Dmk5X71ittBo7A_S07gfISqNnl1kMjQ&_hsmi=75485345