angel technology limited

about us
    Angel Technology  Limited is delighted to have won the Queens award for its development of a cheese
that lowers cholesterol in the body. Heart Disease is the biggest "killer" in the U.K. and after smoking,
high cholesterol levels are the second highest cause of the problem.
It is critical that heart disease levels are reduced.
 Low cholesterol cheese
Queens award
   Cheese is notorious as one of the foods known to increase blood cholesterol levels due to the presence of
high animal fats. Anybody with high cholesterol levels will be advised by their doctor to avoid eating cheese.

   Angel Technology have developed a way of making a cheese, using completely new technology,
where all animal fats are removed, being replaced by vegetable oils that have none of the cholesterol raising
characteristics. Moreover these oils contain plant sterols, which have been proven to reduce cholesterol.
Extensive clinical trials, undertaken in a U.K. research Institute, have demonstrated that the newly developed 
product reduces overall cholesterol levels by an average of 5.7%, bad (LDL) cholesterol levels falling by 17%.
The new product is marketed as Minicol and is sold in all major supermarkets.

It is now also being sold in the United States and many European countries. Much emphasis is being placed on export.
In recognition of its potential and success, Tesco have awarded the product their coveted Innovation award.
It has also been awarded the best new U.K. food product by an International group
(The Sial award) in 2005 and featured on BBC Breakfast Television, being endorsed by the BBC doctor.

   Angel Technology is now actively expanding its patented technology, assessing how it can be used in other
food products.

Heartily Healthy Cream

Click to enlarge.
Cream of Tomato Soup
50g low fat butter/spread
1 large onion
4 tins tomatoes
Stock cube
1tbs Olive oil
Garlic clove
½ pint 
Put the low fat butter/spread and oil together in a saucepan.
Add the onion and garlic and cook gently without browning.
Add the tomatoes and a pint of stock,
season to taste. Blend in a food processor until smooth, strain through a sieve
into a saucepan add the cream and gently warm through.
Creamy Garlic Mushrooms
150g button mushrooms quartered
25g low fat butter/spread
125ml white wine
50ml Heartily Healthy Cream
2 cloves garlic
Fresh parsley
In a saucepan gently cook the garlic and mushrooms in the low fat butter/spread for a few minutes, 
pour in the wine and cook until reduced by about half and then pour in the cream.
Season to taste and add sprinkle of fresh parsley.
Strawberry Ice Cream
600g hulled and sliced strawberries
600ml Heartily Healthy Cream
280g castor sugar
 Blend the strawberries in a food processor.
Tip the puree into a bowl and stir in the cream and sugar and whisk until well blended.
Place into a freezer proof container and place in the freezer. 
After about 2 hours or when the mixture has started to freeze around the edges.
Remove from freezer and beat with a fork to break up any ice crystals.
 Return to freezer until hard.
Banana Smoothie
1 Banana
150ml pot low fat vanilla yogurt
100ml Heartily Healthy Cream
1tsp clear honey
4-6 ice cubes
Place  everything in a blender and blend until smooth

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