Everyone loves chocolate. Research in recent years has shown that chocolate has a host of health benefits. But for those of you who are worried that chocolate is still a high-calorie, high-fat food, here's some good news.
Chemists at the University of Warwick have found a way to replace up to 50 per cent of fat content in chocolate with fruit juice.
In the study that looked at the chemistry behind reducing fat in chocolate, the researchers replaced much of the cocoa butter and milk fats that go into chocolate bars with tiny droplets of orange and cranberry juice by a technique known as Pickering emulsion. Infusion of fruit juice by the Pickering emulsion technique does not interfere with the chocolate's glossy appearance, firm and snappy texture or the chocolatey 'mouth-feel' given by the fatty ingredients, say the researchers.
According to the researchers led by lead author Stefan Bon, since the chocolate bars will taste fruity because of the infusion of fruit juice, water and a small amount of ascorbic acid (vitamin C) can be used instead of juice to maintain a chocolatey taste.
Commenting on the fruity science Bon said, "Our study is just the starting point to healthier chocolate - we've established the chemistry behind this new technique but now we're hoping the food industry will take our method to make tasty, lower-fat chocolate bars."
by RTT Staff Writer
For comments and feedback: firstname.lastname@example.org