Posted on 03/08/2002 9:18:09 AM PST by Oxylus
A Canadian researcher has discovered how to make butter spreadable straight out of the refrigerator.
Dr. Alejandro Marangoni, a food scientist at the University of Guelph, rearranged the tiniest level of fat molecules in butter to change its texture. The new substance remains as soft as margarine at low temperatures.
"You can still call this butter. It is still the same old milk fat, the same material," said Dr. Marangoni, who was awarded a fellowship covering two years of his salary from the federal government's Natural Sciences and Engineering Research Council to study the smallest particles -- called the nanostructure -- of fats and oils.
The key physical indicators of the spreadable butter -- melting point, solids content and crystal structure -- are identical to the original.
The process needs additional refinement, he added. The spreadable butter tastes more like fruit punch than the old-fashioned product commonly left on the kitchen counter to soften.
"It tastes a little funny. So that has to be worked on."
Understanding the nano or micro-structure of particles, which Dr. Marangoni described as "the level above molecules," allows scientists to tinker with the texture of fats by restructuring the molecular crystals.
"We can modulate conditions to change how snappy your chocolate is, how smooth or brittle a cookie would be, or break up ice cream in specific fashion," he said.
The structure is changed by adding a sodium-based chemical catalyst to the butter and controlling temperature conditions.
He demonstrated that exactly the same fat crystal structure can result in substantially different textures of butter depending on the shape and size of the conglomerates they form and how these crystals are arranged in their crystal network.
No vegetable fats were added, nor was any genetically modified material.
Dr. Marangoni is now using his knowledge of the nanostructure of fats to figure out how to change the texture of other substances without adding any chemicals.
"If you crystallize the material fast or slow, or if you mix it, or if you cool it at different rates, you can effect the crystal networks and therefore the hardness of the material."
Eventually, Dr. Marangoni, hopes to learn enough about manipulating the nanostructure of fats so doctors will be able to prevent lipids building up in human arteries.
The research will also have commercial applications, says, Dr. Marangoni, who is a sought-after consultant for major food manufacturers such as Nestle, Kraft, Unilever and Hershey.
Originally from Ecuador, the scientist said his work is influenced by the experience of coming from a poor country, where there is little room for basic science which does not produce tangible or marketable benefits.
"Whatever we do in my lab must somehow, sooner or later, have an application."
It is also five times more deadly than cyanide. (just kidding.)
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