An organization seeks to replace a portion of the starch currently used in its snack foods with protein. While proteins provide the same caloric load as carbohydrates, they are metabolized much more slowly. One potential difficulty is the protein's reaction to heat, which is used to bake or fry many foods. Heat can cause proteins to become rubbery, or to change shape, texture, or mouth feel.

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An organization would like to reduce the caloric density of several of its snack products without affecting the taste or mouth feel of the products. The solution must be cost-effective. The company has experimented with reducing the saturated fat, reducing the carbohydrates, and using replacement oils, and they are seeking a new method.

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