According to a paper published by Cornell University’s research team in the American Chemical Society (ACS), it is possible to make something like butter using a small amount of vegetable oil and water with a new emulsification method that has never been before. You can almost make a substitute for butter with water.
Water is a key factor in the emulsification method called HIPEs (high-internal phase emulsions). Of course, you can create a stable spread like cream or margarine by adding some items that originate from nature. Moreover, it is said to be much healthier than margarine and equally delicious as butter.
1 tablespoon of butter is 84% fat, 16% moisture, and 11g oil is 100kcal. However, it is said that this butter substitute contains 80% moisture and only 2.8g of oil and only 25.2kcal.
Like Impossible Burger, an artificial vegetable meat that has garnered a topic as a meat substitute, the substitute developed this time may come out as a health item replacing spread butter. In addition, it is considering the possibility of reducing dependence on dairy products by simply replacing health problems and producing products from plants, and having a positive effect on land in the ranch and environmental problems. Related information can be found here .