Navigation Links
Fruity science halves fat in chocolate
Date:8/13/2012

Scientists have found a way to replace up to 50 per cent of chocolate's 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 chocolatey '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.

Dr Bon said: "Everyone loves chocolate but unfortunately we all know that many chocolate bars are high in fat.

"However it's the fat that gives chocolate all the indulgent sensations that people crave the silky smooth texture and the way it melts in the mouth but still has a 'snap' to it when you break it with your hand.

"We've found a way to maintain all of those things that make chocolate 'chocolatey' but with fruit juice instead of fat.

"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."

The scientists used food-approved ingredients to create a Pickering emulsion, which prevents the small droplets from merging with each other.

Moreover, their chocolate formulations in the molten state showed a yield stress which meant that they could prevent the droplets from sinking to the bottom.

The new process also prevents the unsightly 'sugar bloom' which can appear on chocolate which has been stored for too long.


'/>"/>

Contact: Anna Blackaby
a.blackaby@warwick.ac.uk
44-247-657-5910
University of Warwick
Source:Eurekalert

Related biology news :

1. NSBRI renews space life sciences graduate programs at MIT, Texas A&M
2. First Indian-European research networking projects in the social sciences launched
3. Stanford expert brings climate change science to heated Capitol Hill
4. Press accreditation for World Series of Science
5. German National Academy of Sciences issues a critical statement on the use of bioenergy
6. University of Leeds and Chinese Academy of Sciences join forces
7. National Science Foundation awards $1 million to improve the efficiency of DNA fabrication
8. ONR-funded research takes flight in Popular Science article
9. Citizen science helps unlock European genetic heritage
10. DataONE answers the call for new tools to study the Earth in this era of Big Data science
11. Blue Ribbon Panel unveils findings on logistical improvements to support Antarctic science
Post Your Comments:
*Name:
*Comment:
*Email:
(Date:4/13/2017)... India , April 13, 2017 According to ... Proofing, Identity Authentication, Identity Analytics, Identity Administration, and Authorization), Service, Authentication Type, ... MarketsandMarkets™, the IAM Market is expected to grow from USD 14.30 Billion ... Growth Rate (CAGR) of 17.3%. ... MarketsandMarkets ...
(Date:4/11/2017)... Research and Markets has announced the addition of the "Global ... ... at a CAGR of 30.37% during the period 2017-2021. ... based on an in-depth market analysis with inputs from industry experts. ... the coming years. The report also includes a discussion of the ...
(Date:4/11/2017)... NXT-ID, Inc. (NASDAQ:   NXTD ) ("NXT-ID" or ... independent Directors Mr. Robin D. Richards and Mr. ... the company,s corporate governance and expertise. ... Gino Pereira , Chief Executive Officer said," ... and benefiting from their considerable expertise as we move forward ...
Breaking Biology News(10 mins):
(Date:4/21/2017)... ... , ... Frederick Innovative Technology Center, Inc. (FITCI), a business ... start-ups, is hosting “Celebration Friday” (a festive gathering highlighting client success stories) and ... networking at 3:30 p.m. at FITCI’s 4539 Metropolitan Court location, off English Muffin ...
(Date:4/20/2017)... Linda, Ca (PRWEB) , ... April 20, 2017 ... ... University Virtual Event , this new webinar will explore challenging patient cases when ... admitted to the hospital, there may be a need for bridging parental anticoagulation ...
(Date:4/20/2017)... April 20, 2017  Eli Lilly and Company (NYSE: ... evaluating galcanezumab for the prevention of migraine at the ... take place April 22-28, 2017, in Boston ... abstracts at AAN, including safety and patient outcomes data ... with a reduction in monthly migraine headache days among ...
(Date:4/20/2017)... ... April 20, 2017 , ... ... scientific and clinical research community’s growing body of knowledge during its Eighth ... Gracie Theatre and the adjacent Darling Atrium. During the event, undergraduates, graduate students, ...
Breaking Biology Technology: