这种奶油状的低热量黄油，是水做的

这种奶油状的低热量黄油，是水做的

I can’t believe it’s not water.

我真不敢相信这不会是水的味道。

Food scientists at Cornell University have whipped up a new low-calorie “butter” that consists almost entirely of H2O.

康奈尔大学的食品科学家，发明了一种新的低热量“黄油”，几乎完全由水组成。

A tablespoon of this aqua spread has only 2.8 grams of fat and 25.2 calories. By comparison, butter — which is 84 percent fat and about 16 percent water — is loaded with 11 delicious grams of fat and nearly 100 calories.

一汤匙这种水性酱只有2.8克脂肪和25.2卡路里。相比之下，黄油——84%的脂肪和16%的水——含有11克美味的脂肪和将近100卡路里。

ason Koski/Cornell University

“Imagine 80 percent water in 20 percent oil and we create something with the consistency of butter, with the mouthfeel of butter and creaminess of butter,” said food science professor Alireza Abbaspourrad, senior author of “Ultrastable Water-in-Oil High Internal Phase Emulsions Featuring Interfacial and Biphasic Network Stabilization,” which published in the American Chemical Society’s journal Applied Materials & Interfaces.

食品科学教授Alireza Abbaspourrad说：“想象一下，20%的油中含有80%的水，我们创造出的东西与黄油的稠度、口感和乳脂性完全一致。”Alireza Abbaspourrad是《石油中的超稳定水高内相乳剂》的高级作者，该书以国际石油公司为代表。表面和双相网络稳定”，发表在美国化学学会的《应用材料与界面》杂志上。

Abbaspourrad’s team discovered 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 of the calories of real butter and without artificial stabilizers.

Abbaspourrad的团队发现了一种新的方法，即用少量的植物油和乳脂乳化大量的水仿造出来的黄油，大约是真正黄油的四分之一卡路里，而且不含人造稳定剂。

Emulsifying water and oil is nothing new — but by using high-internal phase emulsions (HIPE), “we keep adding water to that oil until the final composition is 80 percent water and 20 percent oil,” Abbaspourrad said.

乳化水和油并不是什么新鲜事，但是通过使用高内相乳剂(HIPE)是第一次，“我们不断向油中加水，直到最终成分是80%的水和20%的油。”Abbaspourrad说。

The demand for low-fat, high-protein condiments is blowing up, thanks to consumers’ growing health awareness, said lead author Michelle C. Lee, a doctoral candidate in Abbaspourrad’s research group.

主要作者、阿巴斯堡研究小组博士生米歇尔C·李说，由于消费者的健康意识日益增强，对低脂肪、高蛋白调味品的需求正在激增。

“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.

“由于HIPE技术具有高水油比，同时提供独特的纹理和功能，它可以在为消费者提供更健康的解决方案中发挥作用。”李说。

Yeah, but can it compete with the succulent gold standard of culinary greatness?

不错哈，但是它能和美味的烹饪标准相媲美吗?

That’s the next move: adjusting for taste — and health benefits, with the support of the New York State Dairy Promotion board.

这就是下一步:在纽约州乳制品推广委员会的支持下，根据口味和健康益处进行调整。

“We can add milk protein or plant-based protein, and since the water acts like a carrier, we can adjust for nutrition and load it with vitamins or add flavors,” Abbaspourrad said. “Essentially, we can create something that makes it feel like butter — and instead of seeing a lot of saturated fat, this has minute amounts. It’s a completely different formulation.”

Abbaspourrad说:“我们可以添加牛奶蛋白或植物蛋白，因为水就像一个载体，我们可以调整营养，添加维生素或口味。”“从本质上说，我们可以创造出一种让它看起来像黄油的东西，而且这种东西的含量很低，不会含有很多饱和脂肪。这是一个完全不同的构想。”