12/22/00

Contacts:
Safir Moizuddin, Food Science and Human Nutrition, (515) 294-1873
Lester Wilson, Food Science and Human Nutrition, (515) 294-3889
Melea Reicks Licht, Agriculture Communications, (515) 294-2957

ISU RESEARCHERS PUT LOW-FAT TWIST ON A HOLIDAY FAVORITE

AMES, Iowa -- "Soy-nog" a low-fat, low-cholesterol version of eggnog has been developed at Iowa State University.

Safir Moizuddin, graduate student in food science and human nutrition, and Lester Wilson, professor of food science and human nutrition, developed the soy beverage with similar taste, texture and appearance to conventional eggnog. Despite the main ingredient, the beverage does not have the beany taste or odor of some other soymilk products.

"Soy-nog" is not yet available in stores, but Moizuddin says the product is ready for consumers. However, a similar product that does not use his process is available in stores.

"It can be picked up by any company that would want to make soy-eggnog. It would be cholesterol free and low in fat. With all the soybeans that have low bean flavor -- it would just be awesome. Companies could use the soybeans that are used for soy milk and my list of ingredients and process to make soy-nog," Moizuddin said.

The soy eggnog has a tenth of the fat (0.5 gram per serving) of traditional eggnog and no cholesterol. Those who are lactose intolerant could also easily digest it.

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