Well with 50% less fat and a reduction in total sugar, it seems it did just that!
You may have seen on the news this morning how Fruit- juice- infused chocolate with 50 percent less fat – yep, half the fat – may be ready to hit our shelves in the coming months.
This research was carried out by Doctor Stefan Bon from the University of Warwick, the benefits of this research could spread across the confectionary market as well as the health and sports nutrition industry potentially making the chocolate used in protein bars less calorific.
So how can fruit juice actually replace half of the fat found in chocolate?
Well the juice is in a micro bubble form which is how manufacturers maintain the velvet like, smooth consistency of chocolate, usually attributed to the addition of fat.
The juice droplets and other food- approved ingredients were combined to form a Pickering emulsion (named after the man that invented it) which stabilises liquids that would ordinarily not mix, such as the egg yolk and oil found in mayonnaise, or the cocoa butter, milk and cocoa powder (and soon to be FRUIT JUICE too) found in chocolate.
Apparently there is a noticeable fruity taste to the chocolate, but mercifully this does not overpower that all desirable cocoa taste.
So there you have it, maybe you can finally have your cake….or should I say chocolate…and eat it after all.
ACS Chemistry for Life, (2013). Ready for debut: Fruit-juice-infused chocolate with 50 percent less fat. Retrieved 8th April, 2013, from reference