Research Uses Fruit Juice To Sweeten Chocolate
April 9, 2013
Cleveland — Chocolate sweetened with fruit juice, vitamin C water or diet cola reduces the fat content by 50 percent, Stefan A.F. Bon, Ph.D said in his presentation at the National Meeting & Exposition of the American Chemical Society, Medical News Today reports.
“We have established the chemistry that’s a starting point for healthier chocolate confectionery. This approach maintains the things that make chocolate ‘chocolatey,’ but with fruit juice instead of fat,” Bon said in the presentation.
The technology uses juice in the form of micro-bubbles that help chocolate retain its velvety mouth-feel. The process also prevents sugar bloom, according to the research.
Bon says his team at the University of Warwick in the U.K. has tested the technology with dark, milk and white chocolate using apples, oranges and cranberry juice. The process involves a pickering emulsion, which uses solid particles rather than traditional emulsifiers such as lecithin. The fruit juice replaces the cocoa butter and milk fats in the form of the pickering emulsion, resulting in homogeneous distribution of the droplets.
Bon explained: “Fruit-juice infused candy tastes like an exciting hybrid between traditional chocolate and a chocolate-juice confectionery. Since the juice is spread out in the chocolate, it doesn’t overpower the taste of the chocolate. We believe that the technology adds an interesting twist to the range of chocolate confectionery products available. The opportunity to replace part of the fat matrix with water-based juice droplets allows for greater flexibility and tailoring of both the overall fat and sugar content.”
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