US scientists produce 'low-fat' chocolate
New approach can reduce fat content in chocolates from 32 to 40 per cent
Mars bars are seen in this picture illustration. PHOTO: REUTERS
Weight watchers can finally rejoice as scientists have made a breakthrough in low fat chocolate.
Scientists at Temple University in Philadelphia have come up with a technique to make chocolate with low-fat content. The physicists successfully reduced the fat content of the chocolate used in Mars bars by more than 10 per cent, after firing electricity through liquid chocolate during the production process.
Till now, attempts to produce low-fat chocolate largely stalled because reducing the fat content increased the viscosity of the liquid and clogged up production pipelines.
Snorting chocolate new way to hit party high
The current methods used by companies have as much as 40 per cent fat mainly because the process requires chocolate to be kept in a liquid form during production.
However, researchers at the university found that the viscosity of chocolate can be reduced during production by applying an electric field in the flow direction of the stream of chocolate. The field polarises cocoa particles turning them into short chains that flow more easily. The technique called electrorheology successfully altered the micro-structure of chocolate to create a version both healthier and tastier than the full-fat staple.
Mars Food tells customers to go easy on the pasta sauce
A chocolate mix with lower viscosity means a lower minimum fat content, which the team from Temple suggest can be reduced from 40 per cent to 32 per cent under the new approach. The physicists argue that chocolate containing less fat will be healthier to consume, owing primarily to the associated reduction in calories.
The study has been published in the Proceedings of the National Academy of Sciences journal and was granted patents from US Patent and Trademark Office. It received funding from Mars Chocolate.
Mars, Snickers chocolate bars recalled from 55 countries
The potential for chocolate with a lower fat content is huge which is why big producers are interested in promoting research into developing new manufacturing methods.
This article was originally published on The Verge.
Scientists at Temple University in Philadelphia have come up with a technique to make chocolate with low-fat content. The physicists successfully reduced the fat content of the chocolate used in Mars bars by more than 10 per cent, after firing electricity through liquid chocolate during the production process.
Till now, attempts to produce low-fat chocolate largely stalled because reducing the fat content increased the viscosity of the liquid and clogged up production pipelines.
Snorting chocolate new way to hit party high
The current methods used by companies have as much as 40 per cent fat mainly because the process requires chocolate to be kept in a liquid form during production.
However, researchers at the university found that the viscosity of chocolate can be reduced during production by applying an electric field in the flow direction of the stream of chocolate. The field polarises cocoa particles turning them into short chains that flow more easily. The technique called electrorheology successfully altered the micro-structure of chocolate to create a version both healthier and tastier than the full-fat staple.
Mars Food tells customers to go easy on the pasta sauce
A chocolate mix with lower viscosity means a lower minimum fat content, which the team from Temple suggest can be reduced from 40 per cent to 32 per cent under the new approach. The physicists argue that chocolate containing less fat will be healthier to consume, owing primarily to the associated reduction in calories.
The study has been published in the Proceedings of the National Academy of Sciences journal and was granted patents from US Patent and Trademark Office. It received funding from Mars Chocolate.
Mars, Snickers chocolate bars recalled from 55 countries
The potential for chocolate with a lower fat content is huge which is why big producers are interested in promoting research into developing new manufacturing methods.
This article was originally published on The Verge.