Chocolate with Fruit Juice and Less Fat?
A presentation at the 245th National Meeting & Exposition of the American Chemical Society reveals that new technology is now available for making “fruit-juice-infused chocolate,” according to Stefan A. F. Bon, Ph.D. who led the research.
Chocolate is composed of an emulsion of cocoa butter and water or cocoa powder combined with milk. Lecithin is added to many chocolates as an emulsifier. Bon’s team used fruit juices and other approved ingredients to form an emulsion formulated by British chemist Percival Spencer Umfreville Pickering, which uses solid particles instead of an emulsifier.
Bon explains that the new technology would allow manufacturing of chocolate with fruit juice, in the form of micro-bubbles that will help retain the pleasant texture of chocolate in the mouth. Aside from fruit juice, vitamin C and diet cola may also be incorporated, and these will reduce the fat content of the favorite snack by fifty percent. The scientist states that the chemistry will make chocolate and other candy healthier and tastier.
Bon further notes that the high sugar and fat content of chocolate is a downside of the snack, even if it contains high levels of antioxidants from flavonoids. He cites that a 2-ounce serving of premium dark chocolate may contain as much as13 grams of fat, which is about 20% of the recommended daily allowance for fat for a person who consumes 2,000 calories a day. Much of this fat is saturated fat, which is unhealthy. By adding fruit juice or diet cola to the snack, both the fat and overall sugar content will be reduced.
American Chemical Society (ACS) (2013, April 7). Ready for debut: Fruit-juice-infused chocolate with 50 percent less fat. ScienceDaily.