New chocolate recipe halves the fat
13 April FOX News
Scientists have found a way to halve the fat content of chocolate
without compromising the treat's silky texture.New technology allows
manufacturers to replace up to 50 percent of the fat with fruit juice,
vitamin C, water or diet cola.
Stefan A. F. Bon, from the University of Warwick, said: "This
approach maintains the things that make chocolate 'chocolatey', but with
fruit juice instead of fat.
"Now we're hoping the food industry will take the next steps and use
the technology to make tasty, lower-fat chocolate bars and other
candy."He said the juice is in the form of micro-bubbles helping the
chocolate to retain the velvety mouth-feel.This process also prevents
"sugar bloom," the white film that coats the surface of chocolate that
has been on the shelf for a while.
A gelling agent called agar makes tiny "sponges" that displace
fat.The technology works with dark, milk and white chocolate, Dr Bon
says.His team at the University of Warwick has made chocolate infused
with apple, orange and cranberry juice.
"Fruit juice-infused candy tastes like an exciting hybrid between
traditional chocolate and a chocolate-juice confectionary," he said."
Since the juice is spread out in the chocolate, it doesn't overpower
the taste of the chocolate."Dr Bon unveiled his research at a meeting of
the American Chemical Society, the world's largest scientific society.
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