Free digital copy
Get Speciality Food magazine delivered to your inbox FREE
Get your free copy12 April 2013, 15:09 PM
- Chemists have found a way to halve the amount of fat in chocolate using new ingredients which do not affect the 'mouthfeel'
It is the first time scientists have been able to create a low-fat chocolate without changing the texture.
Researchers from the University of Warwick say that water, fruit juice or alcohol could be used to replace the fat.
The method works by displacing fat using tiny ‘sponges’, which are made from the gelling agent agar.
Dr Stefan Bon, associate professor at the University of Warwick, told BBC News, “You can stick to your fruit juice if you want, but you can also make a vodka-based chocolate bar, which is exciting – obviously not very healthy, but exciting.
“It opens the route to different types of confectionery candy that can be placed on the shelf next to everything else that’s out there already.”
