Semi-fat chocolate developed with fruit juice

Researchers are developing semi-fat chocolate with fruit juice

08/16/2012

Good news for those with a sweet tooth: A British research team succeeded in developing a semi-greasy and supposedly healthier chocolate with fruit juice droplets. The use of a so-called "Pickering emulsion" should make the medium-fat chocolate as creamy and chocolaty as its high-fat counterpart. So far, the production of whole milk, white and dark chocolate with halved fat content succeeded, the scientists report in their study report presented.

Fruit juice replaces fat in chocolate
The difference to conventional chocolate is low in consistency. The new medium-fat chocolate is just as tender on the tongue, the researchers write in the magazine „Journal of Materials Chemistry. „We have found a way to keep all the things that make the chocolate chocolaty, but with fruit juice instead of fat, "explains study leader Stefan Bon of the University of Warwick." Different varieties, such as whole milk, dark chocolate, and white chocolate have already been successfully produced in the semi-fat version ".

„Everyone loves chocolate, but unfortunately we also know that it contains a lot of fat, "Bon says." But fat is the ingredient that gives chocolate its esteemed qualities. "For one thing, it's firm and crisp when a piece is broken off, On the other hand, it melts creamy on the tongue, making the production of a low-fat chocolate variety so difficult.

Pickering emulsion makes creamy, medium fat chocolate
As the British researchers write, it has now been possible to replace the small fat globules normally contained in chocolate with tiny, low-calorie orange and cranberry juice pellets. „Up to 50 percent of the fat content of chocolate contained in cocoa butter and milk is replaced with fruit juice in the form of emulsion droplets using the Pickering emulsion process“, it says in the trade magazine.

In a Pickering emulsion, solids stabilize the emulsion. A mixture of the biopolymer chitosan and silicon particles connects the fruit juice droplets with the remaining fat mass. The tiny globules remain in place through the shell so that the even distribution remains. This is a prerequisite for maintaining the creaminess of the greasy chocolate.

The researchers also report that so far the taste of the greasy variant has deviated significantly from that of conventional chocolate. It tastes fruity due to its ingredients. However, this could be prevented by replacing the fruit juice in the future with a solution of water and ascorbic acid. „Our study is the first step towards healthier chocolate, "summarizes Bon, adding that the chemical basis has now been developed.

Read about:
US study: Slim by chocolate?
Dark chocolate with positive effects for the heart
Chocolate reduces the risk of stroke
Chocolate for skin care?
Migraine: Stress or chocolate no triggers
Red wine and chocolate, the new cancer killer?
Chocolate with valuable antioxidants
Dark chocolate lowers blood pressure
Chocolate protects against heart attacks

Picture: S.Hainz