| 摘要 |
A process and apparatus for the reduction of calories and fat content in ingestible products including food compounds, food ingredients, food substances (for human or animal application) chewing gum products, and confectionery products. The invention utilizes a directed pressure treatment consisting of high-pressure shock waves, inducing a cavitation treatment in a targeted food compound, thereby resulting in a reduction in calories and a lowering of fat content. Processed foods incorporating such enhanced food compounds likewise enjoy reduced fat and reduced calorie content. |
