Scientists serve up healthier chocolate

[slimvictor]

It's a chocolate lover's dream come true: a bar containing fruit juice instead of fat.

Researchers at the University of Warwick have found a way to replace up to half of cocoa butter and milk fats in chocolate bars with fruit juice droplets.

"Crucially, the clever chemistry does not take away the chocolatey 'mouth-feel' given by the fatty ingredients," according to an article on EurekAlert.org.

To achieve the feat, the researchers infused orange and cranberry juice into milk, dark and white chocolate using a "Pickering emulsion."

Also, the new technique maintains the prized Polymorph V content, the substance in the crystal structure of the fat that gives chocolate a glossy appearance and a firm and snappy texture, but which also allows it to melt in the mouth.

"We've found a way to maintain all of those things that make chocolate 'chocolatey' but with fruit juice instead of fat," said Dr Stefan Bon from the Department of Chemistry at the University of Warwick, the lead author of the study published in the Journal of Materials Chemistry.

cont at
http://www.gmanetwork.com/news/stor...ology/scientists-serve-up-healthier-chocolate

 

[AlphaMethylPhenyl]

That's awesome!

My only gripe is that it might not be very affordable.

 

[The Network]

Sounds like some hippie shit you'd see at whole foods. If it actually doesn't taste different it's cool, but somehow I doubt it tastes identical, and when you're expecting a difference even a tiny one can seem like the difference between poop and chocolate.

 

[slimvictor]

But there are no "milk fats" in chocolate, unless you add milk.

 

[Voxide]

Sounds like some hippie shit you'd see at whole foods.

This.


I'll stick to my real chocolate, with the fat, thanks.