BANGKOK, A new low-fat sausage product is now available in the Thai market, boasting high nutritional value with less than 5 percent fat.
The Metal and Materials Technology Center (MTEC) in the National Science and Technology Development Agency (NSTDA), which falls under the the Ministry of Science and Technology, along with the Betagro Group, Thailand’s major food processing company, has unveiled this innovative sausage, which contains much less fat than the normal 20-25 percent fat content found in normal sausages. These also have essentially the same taste and texture of normal sausages.
Dr. Thaweesak Koanantakool, the NSTDA president, has said that Thailand is among the world’s major manufacturers and exporters of high quality agricultural products. Since the food processing industry contributes major income to the country, research and development is very important, especially joint research with the private sector in order to further develop the nation’s food industry. NSTDA also welcome other food processors who would like to cooperate with the agency to further develop their products.
As Assistant Professor Dr. Krisda Suchiva, who is the MTEC Deputy Executive Director, explains, sausages are processed products made from emulsion that has a high fat content of about 20-25%. Animal fat contains high saturated fats, making it unhealthy, though the fat content in sausages gives it a rich taste and texture and is enjoyed by many around the world. Reducing the fat content will result in a rougher texture, darker color, and less moisture, which alters the taste. But after collaborative research, the partnership was able to find a way to make low fat sausages while retaining its taste and texture.
Assistant Professor Dr. Krisda explained that the “Low-fat sausage” was made possible by replacing animal fats with a mixture of fat substitutions (natural fibres, vegetable fat) and the ability to absorb water. Scientists have also adjusted the composition of meat and other elements in the formula and the manufacturing process in order to create this innovative low-carb sausage with lower than 5 percent of fat content.
Unlike the traditional sausages with an average fat content of 20 percent, the new low-carb sausage lowers the fat content down by four times, and reduces energy and cholesterol intakes, leading to a reduction in triglycerides which leads to diabetes, kidney diseases and atherosclerosis. This innovative sausage will give those who love sausage the chance to continue enjoying what they love while alleviating concern about disease related to consuming fat.
