ʻO ka hui o nā ʻepekema i alakaʻi ʻia e Ana Salvador lāua ʻo Teresa Sanz, nā mea noiʻi ma ka Institute of Agrochemistry and Food Technology (IATA) o ka CSIC, ua alakaʻi i nā pōʻino enviable. Hiki ke hoʻololi ʻia nā momona paʻa e like me ka pata, margarine, pama a me ka momona niu no nā meaʻai ʻono ʻē aʻe, e like me ka sunflower a me ka ʻaila ʻoliva, i ka hoʻomākaukau ʻana i nā croissants a me nā meaʻai i kālua ʻia a me nā mea ʻono me ka hoʻololi ʻole i ko lākou helehelena a me ka ʻono. . A ua lanakila lākou. "Ua ho'āla kēia kumuhana i ka hoihoi nui no nā makahiki. Ua ʻike maopopo ʻia ka nui o ka momona momona i ka meaʻai, no laila he mea hoihoi mau ke ʻimi i nā ala e hōʻemi ai. Pono ka nohona e ʻai i ka meaʻai olakino, no ka mea e kōkua ana kēia i ka hoʻēmi ʻana i nā pilikia o ka naʻau, ka cholesterol kiʻekiʻe ... ", wehewehe ʻo Teresa Sanz, waha ʻōlelo no kahi hui o kahi ʻumi mau kānaka i hana ʻia i nā chemists, physicists, agronomists, mea ʻenehana meaʻai a hiki. lāʻau lapaʻau, e like me ia. ʻO ka pilikia i loaʻa i ka ʻoihana a hiki i kēia manawa, ʻoi aku ka paʻa o nā momona momona, ʻo ia ke kī no nā mea ʻai e like me ka puff pastries, a ʻaʻole hiki ke hoʻololi pololei ʻia e kahi wai e like me ka ʻaila ʻoliva. "ʻAʻole mākou i makemake e hoʻololi i ke ʻano o ka ʻaila ma ke ʻano kemika, no laila ua hana mākou, ma o nā kaʻina hana kino, nā oleogels i hana ʻia me nā mea mānoanoa lōʻihi a me nā gelling agents, e like me ka xanthan gum a i ʻole nā derivatives cellulose. ʻaʻohe mea hoʻohui hou a ua maʻalahi ʻia e ka ʻoihana", wahi a Sanz. No ka maʻalahi o ka hōʻea ʻana i ka mākeke, ua ʻimi lākou e hana maʻalahi ka hoʻomākaukau ʻana i kēia mau oleogels a ʻaʻole koi i nā mahana kiʻekiʻe. ʻO kekahi kumu ikaika o ka mea i hana ʻia, e hōʻike ana i kēia mea noiʻi me ka ʻoi aku o iwakālua mau makahiki o ka ʻike, ʻo ia ka IATA croissants i ke ʻano, ka ʻono a me ke ʻano like loa me nā mea maʻamau: "He mea koʻikoʻi kēia, ʻaʻole mākou makemake e loli ka ʻike sensory. a me kahi i manaʻo ʻia i ka wā e ʻai ai. Ua hoihoi ka ʻoihana meaʻai i ke aʻo ʻana i hana ʻia e nā mea noiʻi IATA Ma ka hapa mua o kēia noiʻi ʻekolu makahiki, i hana pū ʻia me ka Polytechnic University of Valencia (UPV), ua ʻimi lākou i nā formulations maikaʻi loa e hana i kēia mau oleogels. a ma ka papa ʻelua ua hoʻāʻo lākou (a hoʻomoʻa) i kā lākou mau ʻano, ma ka pae hoʻokolohua, i nā kokoleka, nā pālahalaha a me nā croissant. "I kekahi manawa paʻakikī ka loaʻa ʻana o ka poʻe e piʻi i ka ʻono a i kēia manawa ua kākau inoa lākou," wahi a kēia ʻepekema. ʻO ka hana me nā mānoanoa a me nā gelling agents no nā noi like ʻole he mea kūikawā IATA. "Ua loaʻa iā mākou kekahi papahana e hana i nā emulsions i hana maikaʻi loa i nā kuki. ʻO ka ʻoiaʻiʻo, aia nā kuki i hana ʻia me nā momona mea kanu paʻa ma ka mākeke", wahi a Sanz, ka mea i loaʻa i kāna kauka kauka me kahi hana noʻonoʻo pehea e hōʻemi ai i ka ʻaila i ka paila. Akā no kēia mau oleogels hou e hiki i ka mākeke aia nō ka manawa. Pono lākou e hōʻoia iā lākou ma kahi pālākiō ʻoihana, kahi kaʻina hana i kekahi manawa e pili ana i nā hoʻoponopono hou aʻe. Ma kēia māhele, ʻo ka hoihoi o ka ʻāpana meaʻai i ka hoʻokomo ʻana i kēia ʻenehana ke kī. ʻO ka ʻoiaʻiʻo, ʻo ka Achilles 'kuʻekuʻe o ka noiʻi Sepania, ma nā manawa he nui, i ka hoʻoili ʻana i ka ʻike i nā hui.
