Scientist Creates New Healthier 'Butter' Spread That Consists Mostly of Water

Scientists from Cornell University have created a low-calorie 'butter' spread that consists mostly of water. According to researchers, a tablespoon of this low-calorie butter spread has 2.8 grams of fat and 25.2 calories while compared to butter which is 85 percent fat and about 16 percent water, has about 11 grams of fat and nearly 100 calories.

They figured out 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 the calories of real butter and without artificial stabilizers.

Senior author Alireza Abbaspourrad said, "Imagine 80% water in 20% oil and we create something with the consistency of the butter, with the mouthfeel of butter and creaminess of the butter."

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The demand for low-fat, high-protein products has rapidly increased due to consumers' growing health awareness, said lead author Michelle C. Lee, a doctoral candidate in Abbaspourrad's research group.

"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.

Abbaspourrad said food chemists can adjust for taste, preferences, and health.