African Food Research Scientist Joyce Agyei-Amponsah explored properties of starch–lipid complexes as fat replacers

Using maize starch and two food additives – stearic acid and monoglyceride – Dr Agyei-Amponsah managed to produce mayonnaise with up to 80% less fat, without losing its smoothness, creaminess and lubrication. The novel use of the starch-lipid complex in the production of reduced-fat mayonnaise is a great advancement in the food industry. These desirable characteristics of the mayonnaise can be ascribed to the presence of amylose-lipid complexes in the fat replacers. Details of her novel work is available at https://theconversation.com/a-new-advance-in-the-search-for-substances-to-replace-fat-in-food-154075