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Scientist's research on fungus-based fat replacer rolls out for low-fat dessert production at hotel

April 18th, 2024
PolyU food scientist's research on fungus-based fat replacer rolls out for low-fat dessert production at hotel
A groundbreaking fat replacer called AkkMore that developed by Dr. Chang and her team. This formula has been used in the production of low-fat food products at hotel. Credit: 2024 Research and Innovation Office, The Hong Kong Polytechnic University. All Rights Reserved.

The Research Institute for Future Food (RiFood) at the Hong Kong Polytechnic University (PolyU) has developed a fat replacer called AkkMore. This formula has been used in the production of low-fat food products, including low-fat ice cream with a fat content of 3%.

AkkMore is a fungus and plant-based supplement targeting obesity or prediabetes. This formula was developed by a research team led by Dr. Gail Jinhui Chang, Research Assistant Professor in the Department of Food Science and Nutrition at PolyU and a project investigator at RiFood.

Produced from natural fungal sources, AkkMore has been tested for its effectiveness in providing numerous health benefits, which include preventing obesity and other metabolic diseases, enhancing gut health, modulating the immune response, and reducing anxiety. It was awarded a silver medal at the 2022 Special Edition of the Geneva International Exhibition of Inventions.

Dr. Chang said, "Our research team has completed three rounds of animal trials on AkkMore. The results show that the formula can effectively improve metabolism and aid in weight management. Moving forward, we are focusing on exploring applications of AkkMore in the development of healthy food."

PolyU food scientist's research on fungus-based fat replacer rolls out for low-fat dessert production at hotel
Dr. Gail Jinhui Chang, Research Assistant Professor in the Department of Food Science and Nutrition at PolyU and a project investigator at RiFood. Credit: 2024 Research and Innovation Office, The Hong Kong Polytechnic University. All Rights Reserved.

The research team is currently developing "Cream Mate," an AkkMore-based cream substitute. Cream Mate enables cream products to contain less fat, have the ability to be frozen for a long time, and extend shelf-life while maintaining sensory appeal comparable to traditional cream.

The use of Cream Mate helps reduce calorie intake and the consumption of dairy products in desserts, as well as minimize food waste due to expiration. This contributes to making food production more sustainable and economical.

In addition, RiFood is collaborating with Hotel ICON on the use of Cream Mate in the preparation of reduced-fat desserts that are served on the hotel's regular menus, starting from 1 May.

Provided by Hong Kong Polytechnic University

Citation: Scientist's research on fungus-based fat replacer rolls out for low-fat dessert production at hotel (2024, April 18) retrieved 1 May 2024 from https://sciencex.com/wire-news/474873197/scientists-research-on-fungus-based-fat-replacer-rolls-out-for-l.html
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