Is epogee the fat substitute we’ve been waiting for_ brownie recipe original
The dream of a fat substitute that delivers taste with no nasty side effects has long haunted food scientists. Healthy brownie recipe Now, an Indianapolis man thinks he has found the answer: Epogee, a new product that could revolutionize foods from peanut butter to baked goods to fries.
The former Dow AgroSciences employee is the president and sole employee of Choco Finesse.
Vegan brownie recipe He thinks his fat substitute could prove to be the answer for an overweight nation.
“We can have this huge potential impact on foods people actually eat,” Rowe said. Brownie recipe from scratch “The key point is it has an astounding reduction of calories and it doesn’t affect taste.”
Blommer Chocolate Company, the largest chocolate ingredient supplier in the U.S., recently unveiled its Wonder Line of confectionery coatings made with Epogee. Easy chocolate brownie recipe It comes in flavors such as milk and dark chocolate and yogurt. Eggless brownie recipe Wonder Line coatings have about one-third fewer calories than standard coatings and almost two-thirds fewer calories from fat.
When Rowe approached Blommer about his new fat substitute, the food experts were dubious that Epogee could deliver on his promise of reducing fat while keeping taste intact, said Shane Benedict, Blommer’s corporate vice president for research and development and quality.
The company reached out to its customers to ask what they thought, and the results were almost uniformly positive, Benedict said. Brownie recipe with cocoa powder In many cases, the tasters could not tell the difference between products made with Wonder Line coatings. Brownie cookie recipe In some instances, they preferred the foods made with Epogee.
Blommer has an exclusive relationship with Choco Finesse to offer its customers Wonder Line products to use in foods such as chocolate coated pretzels, peanuts and granola bars.
Food companies may embrace the new product not just to offer reduced calorie treats but to craft richer treats, Benedict said. Peanut butter brownie recipe In other words, a company may opt to add additional chocolate coatings or chips to their cookies or increase serving size while keeping calorie counts intact.
“This allows our customers to provide the customer a benefit of increased indulgence,” he said. Chocolate fudge brownie recipe “This product exceeded expectations. Brownie recipe easy … In my 20-plus years of working in the food industry, I personally have not worked with an ingredient that has been able to deliver like the Epogee has in our products as a direct one for one replacement for fat.”
Epogee traces its origins to the late 1980s and a unique partnership between a Philadelphia area food company, Best Foods, and the Arco Chemical Company. Best chocolate brownie recipe Scientists from the two collaborated to work on finding an Oily Grail: a fat substitute that would perform as well as the real thing but have fewer calories.
At about the same time, another group of scientists were working on a different form of a fat substitute, one that combined sugars with vegetable oils. Moist brownie recipe Approved for use in 1996, this product soon became notorious not for its calorie reduction but for the uncomfortable gastrointestinal side effects it produced.
Olestra’s foibles might have only spurred the development of the alternative. Brownie cake recipe Over the course of the decade, the two companies working on Epogee conducted multiple trials on humans, testing their substance not only for taste, but also for safety and side effects. Cheesecake brownie recipe The new substance passed each trial with flying colors, Rowe said.
Fat is made up of fatty acids that stretch out like fingers. Simple chocolate brownie recipe Glycerin serves as a knuckle that binds the molecule together, Rowe said. Blonde brownie recipe To make Epogee, scientists came up with the idea of pulling apart the fatty acids and adding a connector of esterified propoxylated glycerol, aka Epogee. Quick brownie recipe Once the connector is added, instead of breaking and generating excess energy, the fatty acids exit the body whole much like fiber does.
But in the late 1990s, the quest for a fat substitute ended. Brownie recipe cocoa powder Best Foods and Arco Chemical Company were sold and neither of the new owners were interested in pursuing a fat substitute. Chocolate chip brownie recipe Besides, the dismal reception of Olestra had left a bad taste in the mouth of consumers when it came to fat substitutes.
Unilever, which acquired Best Foods, had a relationship with Kansas State University and donated all of its materials related to development of the fat substitute to that institution. Walnut brownie recipe At that time, the two companies had invested about $50 million in the project, said Kent Glasscock, president of the Kansas State University’s Institute for Commercialization.
“We thought that perhaps we could figure out how to move it forward, although we knew that there were significant challenges,” Glasscock said.
Indeed, it would take a few years before the university found the right person. Chocolate brownie recipe easy An alumnus who had worked at Dow with Rowe connected the two in 2009, and Epogee had its second chance.
University officials never doubted that the fat substitute technology would be worth the effort. Best brownie recipe ever For starters it could be used in chocolate as some of the full-fat chocolate coatings on the market — think some doughnut coatings — leave a lot to be desired and deliver far more calories.
“We knew it has potential for great market uptake,” Glasscock said. Cocoa brownie recipe “I was mainly attracted to the possibilities in chocolate, and Olestra couldn’t make that jump. The best brownie recipe … Jeepers, if you could actually take chocolate and take the caloric count of a Snickers bar way down without sacrificing taste, that’s got to be a barn burner.”
The information Rowe received from Kansas State was more than a decade old. Caramel brownie recipe Now the question became whether technology had progressed in that time to allow for a better way of manufacturing the product. White chocolate brownie recipe Rowe convinced several people originally involved with developing Epogee to return on a consultant basis to help bring the compound back to life.
Over time, Rowe refined Epogee, which has the consistency and look of Crisco. The Food and Drug Administration has given it the designation of generally regarded as safe for use in candies, baked goods, pasta, frozen desserts, spreads, sauce and nut butters. Brownie recipe with cocoa Rowe is working on getting approval for its use in fried foods such as potato chips.
A few weeks ago, Indianapolis chef Regina Mehallick agreed to experiment with Epogee as a favor to Rowe, a longtime friend. Blondie brownie recipe She swapped it in for two recipes where she would normally use lard or butter, baking a batch of brownies and one of cheddar cheese biscuits.
The fat substitute performed well, resulting in baked goods almost indistinguishable from those made with the real thing, said Mehallick, owner of the R2GO Specialty Market.
The only downside? The cheddar cheese biscuits were not quite as buttery as normal, but they had no heavy aftertaste or anything else one might expect.