A healthier frankfurter that still tastes good? Hot-dog!
Replacing saturated fats with runny oils has yet to producer a worthy wiener. Health nuts rejoice: food scientists have found that unsaturated fats paired with cellulose can give hot dogs a satisfying texture with less artery-clogging risks.
beef + (oil with ethyl cellulose) = healthier and yummy hot dog
Ethyl cellulose molecules add a scaffolding to the oil, giving it a firmer structure. Test subjects rated the cellulose hot dogs as equal in chewiness and hardness to traditional hot dogs.
The new hot dogs aren't diet foods by any measure, they still contain as much net fat as old-fashioned frankfurters. What they do offer is a less artery-clogging way to get your full hot dog satisfaction. The research team hopes to replicate this technology in other saturated fat-dependent foods.