Parents concerned about their kids' waistlines may relax now, 'fat free chocolate' is about to become reality. Scientists have devised a method in which fruit juice replaces half the fat in chocolate.
Apple, orange and cranberry juice may be infused into all types of chocolate - dark, milk, and white. This reduces up to 50 per cent of the fat content in chocolate without sacrificing the chocolaty taste. The firm and snappy texture is also maintained, allowing it to melt in the mouth. If the final product has a fruity taste, it may be minimised by using a small amount of vitamin C and water.
AdvertisementThe technique was developed by a team at the University of Warwick. Conventional chocolate bars contain cocoa butter and milk fats. These may be replaced by liquid in the form of micro-bubbles. Dr. Stefan Bon who led the team declared that this would be 'the starting point for healthier chocolate confectionary'.
At the 245th National Meeting & Exposition of the American Chemical Society, the researchers indicated that chocolate could become more healthy and enticing if manufacturers embraced this new technology for making fruit-juice-infused chocolate.
"Fruit-juice-infused candy tastes like an exciting hybrid between traditional chocolate and a chocolate-juice confectionary", said Bon. "We believe that the technology adds an interesting twist to the range of chocolate confectionary products available".
The low fat chocolate may also stay longer in shelves without developing the unappetizing white coat that normally develops over the surface. A significantly reduced sugar content also means that the chocolate is healthier than the conventional bars.
Happier news for those who prefer alcohol! Researchers also hinted the chances of developing chocolate based on alcohol. They are working hard on 'tiny little vodka jellies'. Well, for now, it is a combination of fruit juice and chocolate that is coming up.