Chocolate that halves the fat
Scientists create new recipe where apple, orange and cranberry juice droplets replace half fat content in chocolate
The secrete is juice in the form of micro-bubbles that preserve a texture that is firm to bite yet malts in the mouth.
Lead researcher Dr Stefan Bon said, “we have established the chemistry that`s the starting point for healthier chocolate confectionary. This approach maintains the things that make chocolate `chocolaty`, but with fruit juice instead of. Now we are hoping the food industry will use the technology to make tasty, lower-fat chocolate bars and other candy.”
The technology works with all kind of chocolate – dark, milk and white, said Dr Bon. The Warwick team has made chocolate infused with apple, orange and cranberry juice.
The opportunity to replace part of fat matrix with water-based juice droplets allows for greater flexibility and tailoring of both the fat and sugar contents.
Chocolate contains healthy anti-oxidant plant chemicals known as flavonoids, but also high levels of unhealthy fat and sugar. A two ounce serving of top-quality dark chocolate contains 13 grams of fat –a fifth of the total daily amount recommended for someone consuming 2000 calories a day
Much of this fat is the saturated Varity that is bad for the heart and arteries. Chocolate is technically an emulsion- a combination of ingredients that normally would not mix together- of coca butter and water or milk combined with cocoa powder.