They Develop Chocolate That Does Not Fill

Author: Mark Velov Time for reading: ~1 minutes Last Updated: August 08, 2022

In this article, learn more about They Develop Chocolate That Does Not Fill. The new technique can be used for brown, dark and white chocolate..

You love chocolate, but you limit it ... And how about eating the delicacy when you feel like it, without worrying about your weight?

Scientists are developing a new technology for chocolate and candy, which uses natural fruit juice in order to eliminate the additional addition of sugar and fat.

The most commonly used juice is apple , orange and cranberry. At this stage in the production of low-calorie chocolate, a slight taste of the fruit is felt, which technologists try to reduce to a minimum.

They are considering using a mixture of water and vitamin C in order to reduce the fruit flavor and feel more chocolate.

The new methodology can be used to produce brown, dark and white chocolate. It was developed by a team of scientists from the University of Warwick, who mainly seek to reduce its caloric content.

Lead researcher Dr. Stefan Bon said at the National Meeting of the American Chemical Society in New Orleans that the ingredient content is the starting point in the development of healthy chocolate and confectionery.

The researcher hopes that the food industry will take an interest in the new technology and put it into operation in its factories.

The new technology also limits the appearance of a white film on the surface of the chocolate after a longer stay, added Dr. Bon.

57 g of normally made chocolate can contain up to 13 g of fat, which is about 20% of the daily fat intake. The use of fruit juices significantly reduces this amount, he is convinced. The technology preserves the beneficial antioxidants, flavonoids, in chocolate.

They Develop Chocolate That Does Not Fill

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