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    Scientists Aim to Make Healthier Sausage Rolls

    3 weeks ago

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    Researchers at Heriot-Watt University are developing a method to reduce saturated fat in sausage rolls while maintaining their flaky texture. The project focuses on replacing solid fats with healthier liquid oils using a process called oleogelation. This could benefit both public health and bakers by simplifying production processes. The initiative is funded by UKRI EPSRC and aims to test the new pastry with consumers.
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