2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Ah, the rich and rich taste of chocolate: cocoa beans, sugar and… fruit juice?
Yes, fruit juice. It could be the new ingredient in the chocolate industry, or at least announces a study presented at the annual meeting of the American Chemical Society in New Orleans. This is not a fad like "bacon chocolate" style delicacies, but an attempt to make the sweet treat healthy.
Chemistry professor Stefan Bon of the University of Warwick and colleagues say they have found a way to infuse chocolate with fruit juice, diet cola or vitamin C liquid to replace up to half the amount of fat normally found in sweets.
Dark chocolate is famous for being very good for heart health. They associate its beneficial properties with reducing the risk of heart attack and stroke. Still, the delicacy remains quite high in fat - 13 g per 60 g of chocolate. This is 20 percent of the daily allowable fat intake, which is recommended for people who adhere to a daily intake of 2,000 calories.
Bonn and his colleagues have tested technologies that allow you to reduce fat without losing the velvety taste of chocolate in your mouth. They say they have found a way to fill the chocolate with "micro-balloons" that contain juice or other liquids. The micro-bubbles preserve the texture of the chocolate when melted in the mouth.
Bon commented: "This way of production takes care to preserve the properties that make chocolate" chocolate ". The new delicacy has just fruit juice instead of fat," and added: uses technology to produce delicious, lower - fat chocolates and candies."
Researchers have used apple, orange and cranberry juice to infuse it into dark, fine milk and white chocolate. "Because the juice is diluted with chocolate, it doesn't mask the taste of chocolate," says Bonn.
"Fruit juice treats are an exciting hybrid between traditional chocolate and juice sweets," he said. Researchers have already reported their invention in the journal Materials Science.
However, the innovation with the addition of fruit juice can make chocolate puritans indignant. In 2007, the US Food Quality Control Authority proposed allowing the use of oil to replace cocoa butter in chocolate.
This triggered a lot of public controversy. In 1999, the European Union issued an agreement allowing vegetable-based chocolates to be sold on the Old Continent, but only under the label "family milk chocolate".
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