Fruity Science Halves Fat in ChocolatePosted: August 18, 2012
But WHY would they want to do so???
FATs are healthy, when they are from organic sources. Saturated fats are crucial for health, for weight control, for all biological functions. So to take the fat out of chocolate and replace it with fruit juice would CAUSE you to gain weight!!
Crazy! So eat chocolate, make it dark chocolate, fair trade and organic! Enjoy!
The article from Science Daily;
ScienceDaily (Aug. 13, 2012) — It may not make chocolate one of your five a day — but scientists have found a way to replace up to 50 per cent of its fat content with fruit juice.
University of Warwick chemists have taken out much of the cocoa butter and milk fats that go into chocolate bars, substituting them with tiny droplets of juice measuring under 30 microns in diameter.
They infused orange and cranberry juice into milk, dark and white chocolate using what is known as a Pickering emulsion.
Crucially, the clever chemistry does not take away the chocolate ‘mouth-feel’ given by the fatty ingredients.
This is because the new technique maintains the prized Polymorph V content, the substance in the crystal structure of the fat which gives chocolate its glossy appearance, firm and snappy texture but which also allows it to melt smoothly in the mouth.
The final product will taste fruity — but there is the option to use water and a small amount of ascorbic acid (vitamin C) instead of juice to maintain a chocolatey taste.
Dr Stefan Bon from the Department of Chemistry at the University of Warwick was lead author on the study published in the Journal of Materials Chemistry.
He said the research looked at the chemistry behind reducing fat in chocolate, but now it was up to the food industry to use this new technique to develop tasty ways to use it in chocolate.