Medical Research

MADRID , 8 (IRIN)

A team of scientists from the University of Warwick (UK) have used new technologies to create a chocolate that contains 50 percent fat. As explained researchers, half the usual fat food (found in cocoa butter) is replaced by orange juice, water or gas vitamin C 'light', making it "more wholesome" . They have said that "its taste and texture does not change".

The author of this research , Stefan Bon, explained at the congress of the American Chemical Society that he intended his team was to replace cocoa butter, which is the main ingredient of chocolate greasy. In this sense, has explained that the techniques used until now consisted of introducing air bubbles into the chocolate.

Ideally for food to maintain normal texture these bubbles were 30 microns, but, as pointed out by experts, these mature very quickly and is difficult to keep stable at that size. However, the team has managed to introduce Bon recipe chocolate, fruit juice as microbubble, which keeps the product without apparent changes to the consumer.

Another advantage of this new recipe is not form the fat layer overlying the white chocolate when long open and unconsumed.

For the chemist, "the results are encouraging, " and now expects the food industry is that a step further and decide to bring to market their product.

(EuropaPress)