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Now,fruit juice chocolates with 50 per cent less fat

New technology would allow manufacture of chocolate with fruit juice

Written by PTI | Washington | Published: April 8, 2013 3:31:48 pm

In good news for chocoholics,scientists have developed chocolate bars infused with fruit juice,which contain fifty per cent less fat than conventional varieties.

According to new research presented to the American Chemical Society’s meeting in New Orleans,the new technology would allow manufacture of chocolate with fruit juice,vitamin C water or diet cola replacing up to 50 per cent of the fat.

The juice is in the form of micro-bubbles that help chocolate retain the lush,velvety “mouth-feel” – the texture that is firm and snappy to the bite and yet melts in the mouth,lead researcher Stefan A F Bon,said.

The process also prevents “sugar bloom,” the unappetising white film that coats the surface of chocolate that has been on the shelf for a while.

“We have established the chemistry that’s a starting point for healthier chocolate confectionery,” Bon said. “This approach maintains the things that make chocolate

‘chocolatey’,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 said in an ACS statement.

Chocolate’s high fat and sugar content is a downside,compared to its high levels of healthful plant-based substances termed antioxidants or flavonoids,Bon explained.

Substituting fruit juice or cola reduces the overall sugar content of the candy. The technology works with dark,milk and white chocolate. Bon’s team at the University of Warwick in the UK has made chocolate infused with apple,orange and cranberry juice.

“Fruit-juice-infused candy tastes like an exciting hybrid between traditional chocolate and a chocolate-juice confectionery,” he said.

“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 confectionery 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,”

according to Bon.

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