AI Summary

Researchers at Penn State have shown that a modified lentil protein can mimic the functional properties of fat in non‑fat foods, notably yogurt, providing a creamy and rich mouthfeel. The findings appear in the journal Food Chemistry and represent the latest attempt to create an effective fat‑texturizing ingredient for low‑fat products. The study suggests the protein could serve as a viable alternative to traditional fat additives in reduced‑calorie dairy applications.

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