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Healthy News for Chocolate Lovers!

While I try to stray from those not-so-good-for-me-treats most of the time, I must admit that I could never turn my back on chocolate. Thankfully for my sweet tooth, we may soon encounter a “healthier” kind of chocolate.

Researchers at the University of Warwick in Britain have found a way to replace up to 50% of the fat content in chocolate with fruit alternatives, including juice, vitamin C water and diet cola.

The process behind this miraculous finding is called, Pickering emulsion. In the simplest of terms, this means they have found a way to remove the fat content in chocolate and inject drops of fruit juices that blend into the structure as not to drip like a gooey centered caramel and to maintain the normal smooth consistency of the chocolate that we all love.

Lead researcher, Stefan Bon describes the taste of the chocolate to naturally be a bit fruity, but no less as delicious as I would expect it to be.

“The products are a new variety of chocolate confectionary. Clearly if you introduce juice they will taste like it. Since the juice is the dispersed component in the form of small droplets, it’s taste sensation is suppressed.”

The downside to this delicious news is that the chocolate can only be found across the pond in Bon’s research lab at the University of Warwick. Although, he hopes the food industry will be interested in using his technique to produce low-fat chocolate bars. I would absolutely treat my sweet tooth to something like that.

Posted by on April 12, 2013. Filed under Around Campus. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.