Chocolate infused with fruit juice reduces fat

Sept. 19, 2012 - PRLog -- Fruit juice can be used to replace fat content from cocoa butter and milk, although cocoa butter is the ingredient that gives chocolate its lovely smooth texture; manufacturers want to find a way to reduce fat content in chocolate.

Scientists considered reducing the fat by introducing air bubbles in to the chocolate, this works in some chocolate bars where the consumer expects bubbles but this would not be practical in chocolate that have a thick and smooth texture as scientists are unable to make an air bubble small enough to resemble the normal texture of a chocolate bar. The air bubbles needs to be smaller than 30µm to maintain a texture that will not make consumers feel like that are being conned, air bubbles also ripen very fast and would be difficult to stabilise under 30µm.

Some may claim that taking out the fat and replacing it with fruit juice will mean adding lots of sugar because of the high sugar content found in many fruit juices, however, scientists have found also found a solution for this. If manufacturers wanted there chocolate to be low in added sugars then they could simply use water that contains vitamin C for a low fat and low sugar chocolate.

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