A Turkish company has developed a new type of butter with low calories

The Turkish company was established in 2009 in the region of Kayseri. They offer patent licensing for products which are developed by university academicians, which belong to the local research organisation. They have a variety of product range due to academicians who work in different sectors. They would like to transfer the low calorie butter under a licence agreement. Generally in Turkey, the conventional methods are used to manufacture butter. Along with its anticarcinogenic and antimicrobial characteristics, such butter has high cholesterol content and calorie values. “Low Calorie Butter” has been developed by the food engineering department of the local research organisation as an alternative product for consumers particularly avoiding high calories. This product having a softer structure thanks to its low fat and rich protein content has been manufactured by adding the fat from natural dietary fibers in order to functionalize the butter and cream, and the butter calories have been reduced at a rate of 50%. This product, which may stimulate the consumers coping with heart and vascular diseases that is frequently encountered in Turkey and the region in general, offers all its consumers a healthy consumption opportunity. Butter is a highly consumed product with antimicrobial activity besides anticarcinogenic properties. Given these important benefits of butter, it has been observed that in recent years there has been a decrease in butter consumption, which is thought to increase cholesterol. This means that some functional modifications have been made in the butter. The tendency to consume dietetic, low-fat and fibrous foods is increasing, as people today try to avoid the consumption of butter by introducing the relationship concept between the nutrients they consume and their healthy lifestyles, suggesting today's people cholesterol and cardiovascular disorders. The calorie-reduced, prebiotic breakfast butter model was produced and characterized. In order to make the butter functional, at least 15% of the inulin (known as fat substitute) is used. The fat substitute materials indirectly reduced the calorie value indirectly and gave the products a prebiotic property at the same time. All rights related to this method realized by the company have been put under protection of a patent. They are looking forward to hearing from those wishing to have more information about this invention. The company is interested in license agreements.