這種奶油狀的低熱量黃油，是水做的

這種奶油狀的低熱量黃油，是水做的

I can’t believe it’s not water.

我真不敢相信這不會(huì)是水的味道。

Food scientists at Cornell University have whipped up a new low-calorie “butter” that consists almost entirely of H2O.

康奈爾大學(xué)的食品科學(xué)家，發(fā)明了一種新的低熱量“黃油”，幾乎完全由水組成。

A tablespoon of this aqua spread has only 2.8 grams of fat and 25.2 calories. By comparison, butter — which is 84 percent fat and about 16 percent water — is loaded with 11 delicious grams of fat and nearly 100 calories.

一湯匙這種水性醬只有2.8克脂肪和25.2卡路里。相比之下，黃油——84%的脂肪和16%的水——含有11克美味的脂肪和將近100卡路里。

ason Koski/Cornell University

“Imagine 80 percent water in 20 percent oil and we create something with the consistency of butter, with the mouthfeel of butter and creaminess of butter,” said food science professor Alireza Abbaspourrad, senior author of “Ultrastable Water-in-Oil High Internal Phase Emulsions Featuring Interfacial and Biphasic Network Stabilization,” which published in the American Chemical Society’s journal Applied Materials & Interfaces.

食品科學(xué)教授Alireza Abbaspourrad說(shuō)：“想象一下，20%的油中含有80%的水，我們創(chuàng)造出的東西與黃油的稠度、口感和乳脂性完全一致。”Alireza Abbaspourrad是《石油中的超穩(wěn)定水高內(nèi)相乳劑》的高級(jí)作者，該書(shū)以國(guó)際石油公司為代表。表面和雙相網(wǎng)絡(luò)穩(wěn)定”，發(fā)表在美國(guó)化學(xué)學(xué)會(huì)的《應(yīng)用材料與界面》雜志上。

Abbaspourrad’s team discovered a new process to emulsify a large amount of water with minuscule drops of vegetable oil and milk fat to mimic butter, at approximately one-fourth of the calories of real butter and without artificial stabilizers.

Abbaspourrad的團(tuán)隊(duì)發(fā)現(xiàn)了一種新的方法，即用少量的植物油和乳脂乳化大量的水仿造出來(lái)的黃油，大約是真正黃油的四分之一卡路里，而且不含人造穩(wěn)定劑。

Emulsifying water and oil is nothing new — but by using high-internal phase emulsions (HIPE), “we keep adding water to that oil until the final composition is 80 percent water and 20 percent oil,” Abbaspourrad said.

乳化水和油并不是什么新鮮事，但是通過(guò)使用高內(nèi)相乳劑(HIPE)是第一次，“我們不斷向油中加水，直到最終成分是80%的水和20%的油。”Abbaspourrad說(shuō)。

The demand for low-fat, high-protein condiments is blowing up, thanks to consumers’ growing health awareness, said lead author Michelle C. Lee, a doctoral candidate in Abbaspourrad’s research group.

主要作者、阿巴斯堡研究小組博士生米歇爾C·李說(shuō)，由于消費(fèi)者的健康意識(shí)日益增強(qiáng)，對(duì)低脂肪、高蛋白調(diào)味品的需求正在激增。

“Since the HIPE technology features high water-to-oil ratios — while simultaneously delivering unique texture and functionality — it can play a role in providing healthier solutions for consumers,” Lee said.

“由于HIPE技術(shù)具有高水油比，同時(shí)提供獨(dú)特的紋理和功能，它可以在為消費(fèi)者提供更健康的解決方案中發(fā)揮作用。”李說(shuō)。

Yeah, but can it compete with the succulent gold standard of culinary greatness?

不錯(cuò)哈，但是它能和美味的烹飪標(biāo)準(zhǔn)相媲美嗎?

That’s the next move: adjusting for taste — and health benefits, with the support of the New York State Dairy Promotion board.

這就是下一步:在紐約州乳制品推廣委員會(huì)的支持下，根據(jù)口味和健康益處進(jìn)行調(diào)整。

“We can add milk protein or plant-based protein, and since the water acts like a carrier, we can adjust for nutrition and load it with vitamins or add flavors,” Abbaspourrad said. “Essentially, we can create something that makes it feel like butter — and instead of seeing a lot of saturated fat, this has minute amounts. It’s a completely different formulation.”

Abbaspourrad說(shuō):“我們可以添加牛奶蛋白或植物蛋白，因?yàn)樗拖褚粋€(gè)載體，我們可以調(diào)整營(yíng)養(yǎng)，添加維生素或口味。”“從本質(zhì)上說(shuō)，我們可以創(chuàng)造出一種讓它看起來(lái)像黃油的東西，而且這種東西的含量很低，不會(huì)含有很多飽和脂肪。這是一個(gè)完全不同的構(gòu)想。”