According to a new study, researchers at the University of Warwick have discovered how to replace up to 50% of a chocolate’s fat content with fruit juice.
The study, conducted by Dr Stefan Bon from the Department of Chemistry at the University of Warwick, is published in the Journal of Materials Chemistry.
The team significantly reduced the amount of cocoa butter and milk fats that go into chocolate bars by substituting them with juice droplets. Each tiny droplet measures under 30 microns in diameter.
Using a Pickering emulsion, the researcher infused cranberry and orange juice into milk, dark and white chocolate. According to the researchers, adding the juice does not have an impact on the chocolatey ‘mouth-feel’ the fatty ingredients provide.
The researchers were able to do this by using a new method that maintains the Polymorph V content – the substance in the crystal structure which gives the chocolate its glossy appearance, and firm texture.
The researchers used food-approved ingredients in order to develop a Pickering emulsion, which strops the small droplets from merging with each other.
Although the modified chocolate will taste fruity, the researchers highlight that water and a small amount of vitamin C could be used instead.
According to Dr. Bon, the study examined the chemistry behind lowering fat content in chocolate and that its now the food industry’s responsibility to use this new method to create tasty ways to use it in chocolate.
Dr. Bon explained:
“Everyone loves chocolate – but unfortunately we all know that many chocolate bars are high in fat. However it’s the fat 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 -d 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.”
Written by Grace Rattue