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Reported April 8, 2013

A Healthier Chocolate With 50 Percent Less Fat?

 

(Ivanhoe Newswire) -- We already know when enjoyed in moderation chocolate can have possible health benefits, but now scientists are suggesting that it could become even more beneficial if manufacturers accept new technology for making “fruit-juice-infused chocolate.”
 
Chocolate is made from healthy plant-based substances called antioxidants or flavonoids, but the downside is its high sugar and fat content.  Lead researcher, Stefan A.F. Bon, PhD with the University of Warwick in the UK, says that the new technology would allow the manufacturing of chocolate with vitamin C, fruit juice, or diet soda and it would replace up to 50 percent of the fat. A two ounce serving of premium dark chocolate can contain 13 grams of unhealthy saturated fat, 20 percent of the total daily recommended fat for a 2,000 calories a day diet.  
Substituting fruit juice or diet soda could also reduce the overall sugar content.  
 
The juice is in micro-bubble form, which helps the chocolate retain the velvety texture that is firm yet melts in the mouth.  The process will also prevent “sugar bloom,” which is the white film that coats the surface of chocolate that has been on the shelf a little too long.
 
"We have established the chemistry that's a starting point for healthier chocolate confectionary.  This approach maintains the things that make chocolate 'chocolaty', but with fruit juice instead of fat. Now we're hoping the food industry will take the next steps and use the technology to make tasty, lower-fat chocolate bars and other candy,” Bon explained.
 
The technology works with milk, dark, and white chocolate.  Bon and his colleagues have made chocolate infused with orange, apple, and cranberry juice.
 
"Fruit-juice-infused candy tastes like an exciting hybrid between traditional chocolate and a chocolate-juice confectionary.  Since the juice is spread out in the chocolate, it doesn't overpower the taste of the chocolate. We believe that the technology adds an interesting twist to the range of chocolate confectionary products available.  The opportunity to replace part of the fat matrix with water-based juice droplets allows for greater flexibility and tailoring of both the overall fat and sugar content,” Bon explained.
 
SOURCE:  Presentation at the National Meeting & Exposition of the American Chemical Society, April 2013
 

 

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