Scientists find artificial cream substitute

Chinese scientists have developed a substitute for artificial cream that has a similar taste but contains no harmful trans fat, a major culprit in cardiovascular diseases.

Using peanut protein microgel particles as an emulsifier, researchers from the Chinese Academy of Agricultural Sciences developed emulsion with 87 percent fat content - higher than any other existing edible emulsions - suggesting a high resemblance to artificial creams, according to the academy.

The research was published in Angewandte Chemie International Edition, a German science journal, in May. The academy and University of Hull in the United Kingdom cooperated on the research, it said.