{"id":15285,"date":"2025-03-25T15:13:41","date_gmt":"2025-03-25T15:13:41","guid":{"rendered":"https:\/\/site.itshrt.com\/worldnews\/foie-gras-that-skips-the-force-feeding-is-developed-by-physicists\/"},"modified":"2025-03-25T15:13:41","modified_gmt":"2025-03-25T15:13:41","slug":"foie-gras-that-skips-the-force-feeding-is-developed-by-physicists","status":"publish","type":"post","link":"https:\/\/site.itshrt.com\/worldnews\/foie-gras-that-skips-the-force-feeding-is-developed-by-physicists\/","title":{"rendered":"Foie Gras That Skips the Force-Feeding Is Developed by Physicists"},"content":{"rendered":"<p> <script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-6606220950177433\"\r\n     crossorigin=\"anonymous\"><\/script>\r\n<!-- ItShrt World News -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-6606220950177433\"\r\n     data-ad-slot=\"1882483372\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\r\n<br \/>\n<\/p>\n<div data-testid=\"companionColumn-0\">\n<div class=\"css-53u6y8\">\n<p class=\"css-at9mc1 evys1bk0\"><a class=\"css-yywogo\" href=\"https:\/\/sites.mpip-mainz.mpg.de\/vilgis\" title=\"\" rel=\"noopener noreferrer\" target=\"_blank\">Thomas Vilgis<\/a>, a food physicist at the Max Planck Institute for Polymer Research in Germany, has been in love with foie gras for a quarter century. The luxurious delicacy is a p\u00e2t\u00e9 or mousse made from the rich, fattened livers of ducks or geese.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">\u201cIt\u2019s something really extraordinary,\u201d Dr. Vilgis said, recalling his early encounters with high-quality foie gras when he lived and worked in Strasbourg, France. It was soft and buttery and, once the fats began to melt in his mouth, the flavors evolved and exploded. \u201cIt is like fireworks. You have suddenly a sensation of the whole liver,\u201d he said.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">But such transcendence comes at a price.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">To fatten up the liver that\u2019s used to create foie gras, farmers force-feed the fowl more grain than their bodies need. The excess food is stored as fat in the animal\u2019s liver, which balloons in size.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">While he\u2019ll eat foie gras produced by local farmers on occasion, Dr. Vilgis finds the force feeding intolerable at an industrial scale. \u201cIt\u2019s terrible to see,\u201d he says.<\/p>\n<\/div>\n<aside class=\"css-ew4tgv\" aria-label=\"companion column\"\/><\/div>\n<div data-testid=\"companionColumn-1\">\n<div class=\"css-53u6y8\">\n<p class=\"css-at9mc1 evys1bk0\">Dr. Vilgis wondered whether he could somehow \u201cmake a similar product but without this torture.\u201d<\/p>\n<p class=\"css-at9mc1 evys1bk0\">In a paper published Tuesday in the journal <a class=\"css-yywogo\" href=\"https:\/\/doi.org\/10.1063\/5.0255813\" title=\"\" rel=\"noopener noreferrer\" target=\"_blank\">Physics of Fluids<\/a>, he and his colleagues say they believe they have devised a technique that allows ducks and geese to eat and grow normally. To be clear, though, this is not a foie gras substitute that spares the lives of the birds.<\/p>\n<\/div>\n<aside class=\"css-ew4tgv\" aria-label=\"companion column\"\/><\/div>\n<div data-testid=\"companionColumn-2\">\n<div class=\"css-53u6y8\">\n<p class=\"css-at9mc1 evys1bk0\">The approach from his lab uses enzymes to break down duck fat. Then the mixture of normal duck liver and treated fat is finished the same way as traditional foie gras \u2014 pur\u00e9ed in a blender and heated slightly. \u201cOf course, it\u2019s not a 100 percent agreement, but we are very close,\u201d Dr. Vilgis said \u2014 so close that he says he can\u2019t even taste the difference.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">\u201cIt\u2019s much better than many other products which try to simulate foie gras,\u201d he said. That includes processes that use plant fats (\u201cIt has not the same flavor, it has not the same melting, nothing,\u201d he said) or collagen (\u201cThis makes it like a rubber,\u201d he observed).<\/p>\n<p class=\"css-at9mc1 evys1bk0\">Devising this approach was riddled with failure. When the team tried simply combining regular duck liver and untreated fat, no matter the proportions, the result was not foie gras.<\/p>\n<\/div>\n<aside class=\"css-ew4tgv\" aria-label=\"companion column\"\/><\/div>\n<div data-testid=\"companionColumn-3\">\n<div class=\"css-53u6y8\">\n<p class=\"css-at9mc1 evys1bk0\">\u201cThe mechanical properties are different,\u201d he said. \u201cThe fat distribution is different. Everything was not working.\u201d<\/p>\n<p class=\"css-at9mc1 evys1bk0\">The researchers tried adding emulsifiers and later gelatin from the skin and bones of the birds, but the consistency was off.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">Then Dr. Vilgis thought about what occurs inside the bird\u2019s body when it\u2019s force-fed. The duck or goose digests all that extra food using, among other things, enzymes called lipases that act like pairs of molecular scissors. They snip the fat molecules into smaller pieces, allowing them to \u201crearrange and crystallize in different forms,\u201d he said. The crystallized fat forms irregular clusters that are surrounded by a matrix of liver proteins, which imparts the indulgent flavor and texture.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">That was the key insight. \u201cWe just did what happens in the small intestine in the laboratory,\u201d Dr. Vilgis said. When the team treated the duck fat with lipases, mixed it with normal liver, and then studied it with X-ray scattering and other techniques, the result was remarkably similar to foie gras.<\/p>\n<\/div>\n<aside class=\"css-ew4tgv\" aria-label=\"companion column\"\/><\/div>\n<div data-testid=\"companionColumn-4\">\n<div class=\"css-53u6y8\">\n<p class=\"css-at9mc1 evys1bk0\">\u201cThe mechanical properties agree very nicely with those of the foie gras,\u201d he said. \u201cThis made me really happy because the foie gras contains so much fundamental physics.\u201d<\/p>\n<\/div>\n<aside class=\"css-ew4tgv\" aria-label=\"companion column\"\/><\/div>\n<div data-testid=\"companionColumn-5\">\n<div class=\"css-53u6y8\">\n<p class=\"css-at9mc1 evys1bk0\">But most importantly, it tasted right. Dr. Vilgis was surprised and delighted the first time he sampled the faux foie gras. The team had tuned the melting point and fat clustering exactly right, all without force-feeding. \u201cWith this trick, we could get the fat so that it melts in the mouth, which is essential,\u201d he said. Dr. Vilgis has secured a patent for the process.<\/p>\n<p class=\"css-at9mc1 evys1bk0\"><a class=\"css-yywogo\" href=\"https:\/\/zialab.missouri.edu\/\" title=\"\" rel=\"noopener noreferrer\" target=\"_blank\">Roseanna Zia<\/a>, a mechanical and chemical engineer at University of Missouri who wasn\u2019t involved in the research, applauds the study for overcoming a key challenge. \u201cOne of the things that\u2019s difficult in engineering is translating what people like and what they desire,\u201d she said.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">She explained that foie gras is a kind of soft solid, like butter, chocolate, mayonnaise or ice cream \u2014 \u201dpretty much everything delicious,\u201d Dr. Zia said. \u201cIt looks like a solid, but if you spread it with a knife, it moves like a liquid.\u201d She admires researchers like Dr. Vilgis who can manipulate the behavior of this type of complex substance.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">He acknowledges that his formulation is \u201cnot vegetarian, it\u2019s not vegan.\u201d But if foie gras is going to be produced and consumed, Dr. Vilgis hopes his approach will be taken up by at least some farmers to \u201creduce the suffering of animals a little bit.\u201d<\/p>\n<\/div>\n<aside class=\"css-ew4tgv\" aria-label=\"companion column\"\/><\/div>\n<p><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-6606220950177433\"\r\n     crossorigin=\"anonymous\"><\/script>\r\n<!-- ItShrt World News -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-6606220950177433\"\r\n     data-ad-slot=\"1882483372\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\r\n<br \/>\n<br \/><a href=\"https:\/\/www.nytimes.com\/2025\/03\/25\/science\/foie-gras-ducks-geese-physics.html\">Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Thomas Vilgis, a food physicist at the Max Planck Institute for Polymer Research in Germany, has been in love with<\/p>\n","protected":false},"author":1,"featured_media":15286,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38],"tags":[1062,1785,4867,1784,4180,1570,4868,268,188],"class_list":["post-15285","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-science","tag-biology-and-biochemistry","tag-ducks","tag-foie-gras","tag-geese","tag-inventions-and-patents","tag-physics","tag-physics-of-fluids-journal","tag-research","tag-your-feed-science"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Foie Gras That Skips the Force-Feeding Is Developed by Physicists - World News<\/title>\n<meta name=\"robots\" content=\"index, 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