A! A new study finds a method to switch the fat in chocolate having a healthier additive: fruit juice.
Scientists from University of Warwick have found a method to replace as much as 50 % from the fat with fruit juice, by removing much of the cocoa butter and milk fats that go into chocolate. The British scientists substitute those fats with tiny droplets of juice measuring under 30 microns in diameter.
They infused orange and cranberry juice into milk, dark and white chocolate using a method referred to as Pickering emulsion. The Pickering emulsion prevents the little juice droplets from merging and fusing together. The team´s formulation in the molten state also showed a yield stress which meant that they could prevent the droplets from sinking to the bottom from the candy bar. The process also prevents the unsightly “sugar bloom” which could show up on chocolate that has been stored for too much time.
The researchers said, most significantly, the clever innovative substitution doesn´t take away the chocolaty “mouth-feel” given by the fatty ingredients. The chemists said the chocolate will still attract chocaholics, as months of perfecting went into the process to ensure it kept exactly the same texture.
Lead researcher Dr Stefan Bon, in the University´s Department of Chemistry, said: “Everybody loves chocolate but unfortunately everyone knows that many chocolate bars are full of fat“¦ However it´s body fat that provides chocolate all of the indulgent sensations that individuals crave the silky smooth texture and the way it melts in the mouth but still has a ℠snap´ to it whenever you break it together with your hand.”
“We´ve found a way to maintain all those things that make chocolate ℠chocolaty´ but with fruit juice instead of fat,” he added. “Our study is only the starting point to healthier chocolate we´ve established the chemistry behind this new technique however we´re hoping the meals industry will take our method to make tasty, lower-fat chocolate bars.”
They researchers do admit the chocolate will have a fruity taste into it, but a choice to use water and vit c (ascorbic acid) instead of juice would keep your chocolate taste in play.
The team now plan to allow the food industry make use of the technique to create the healthy bars.
The study, titled “Quiescent Water-in-Oil Pickering Emulsions like a Route toward Healthier Juice Infused Chocolate Confectionary,” was co-authored by Thomas Skelhon, Adam Morgan, and Nadia Grossiord in the University of Warwick. It’s published in the latest publication of the Journal of Materials Chemistry.