Fat contents reduces in chocolates by 50%
Fatty content in chocolate can be reduced in half and fat bloom can be avoided using fruit juice without any effect on mouthfeel.
According to researchers, cocoa butter and milk fats that go into chocolate bars can be substituted with tiny droplets of juice thus reducing fat content by half (50%).
The research team, from the University of Warwick in the UK, claim that the method can avoid white specks from being discovered on the surface if chocolate known as sugar and fat bloom.
Conjured up the Warwick University scientists, the technique mixes orange and cranberry juice into milk, dark and white chocolate using Pickering emulsion.
The study said that fruit juice incorporation would have no impact on the mouthfeel of the chocolate as it preserves Polymorph V content, the substance in the crystal structure of the fat which gives chocolate its texture, glossy appearance and melt-in-the-mouth feel.
A wide variety of fruit juices can be used for all forms of chocolates: dark, milk and white, say the researchers.
As the scientists say, the final product will have a fruity taste but the chocolatey flavour can be maintained by using water and a small amount of ascorbic acid (vitamin C) instead of juice.
Stefan Bon, the lead author, said: “Fruit juice has a distinctive taste and is acidic. The acidity is key for the system to work. We can replace fruit juice with water. The water is acidified with ascorbic acid”.
The recent study follows a previous one from three years ago which discovered that small water droplets could be used to reduce fat by one fifth.
Bon said: “Everyone loves chocolate – but unfortunately we all know that many chocolate bars are high in fat. However it’s the far that gives chocolate all the indulgent sensations that people crave – the silky smooth texture and the way it melts in the mouth but still has a ‘snap’ to it when you break it with your hand.
“We’ve found a way to maintain all of those things that make chocolate ‘chocolatey’ but with fruit juice instead of fat.
“Our study is just the starting point to healthier chocolate – we’ve established the chemistry behind this new technique but now we’re hoping the food industry will take our method to make tasty, lower-fat chocolate bars”.
The study said that current methods used to reduce fat in chocolate, such as aeration, could negatively impact the structure of chocolate and may be poorly received by consumers.
Bon appealed to the industry to use the newly developed method to introduce new forms of reduced fat chocolate.
He said that the method will be available to the industry as a whole and no patents have been filed.
He also said that the method was easy and could be scaled up for industrial production.