Word: fats
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Alas, imagine my horror at learning that Winthrop, our last bastion of free and uninhibited dining, is no longer an open house. Another door closed in a first-year face. Another single tear. Another watery glass of cranberry juice and dollop of sandy low-fat cream cheese. Another chickwich. And another. And another...
...good that children in these two towns can fly through information on the Internet and gain an understanding of the world outside their 20-mile-wide lives. But they haven’t gained anything from MTV or McDonald’s except for mass-produced crudeness and fat. Not to say that 40 years ago my father was empty on crudeness in his humor or fat in his food, but there is something excusable about the homegrown crudeness of second-generation seniors at the high school and fat-dripping burgers at the local diner...
Also important is avoiding dryness. Fatty food is usually moist, and for consumers accustomed to gooey cookies and premium ice cream, something that's both dry and fat-free might as well be tree bark. Developers thus fortify foods with substances known as humectants--glycerin, sucrose or similar ingredients that hold moisture...
...these new food choices is that sometimes enough can be way, way too much. The obesity problem in the U.S. has reached epidemic proportions, with 65% of the population considered overweight or obese. The pressure is increasing on restaurants and manufacturers to get at least some of the fat out of food. The difficulty, of course, is that fat is often where flavor lives...
...mouth feel--the creamy, palate-coating character of, say, thick pudding or cheesy lasagna. Scientists can mimic that feel with substances such as starches, polysaccharides or lactones (a natural product of fermentation). These lower-cal alternatives can give food a higher-cal feel. "When you create the impression of fat," says Miller, "you also enhance flavor...