A recent report says that the researchers Researchers from the University of Huelva, the University of Seville, the Instituto de la Grasa of the Spanish National Research Council (CSIC) and Corporacion Alimentaria Penasanta have found out a healthy and cost-effective alternative to mayonnaise in buttermilk. Buttermilk having the emulsifying properties facilitates the mass production of mayonnaise on combining oil with water.
As far as the functionality of buttermilk is concerned then it is beneficial both in terms of health and production, where in the former case it does not require the addition of eggs thereby cutting out the cholesterol content and in the latter case, buttermilk being a by-product is low in cost and therefore cost effective. The present status of this project is that different organizations have taken the responsibility of finding array of possible buttermilk based emulsions.
Well, this definitely is a breakthrough in the food technology but this alternative is quite old in India and it is till date as people in North India use buttermilk in the same way as mayonnaise is used in baked foods.
