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Fruit juice infused chocolate to reduce fat consumption | Chemistry World - Fruit juice has been used by scientists in the UK to replace up to half of the fat content from cocoa butter and milk fats in milk and white chocolate. Stefan Bon and his colleagues at the University of Warwick made a water-in-oil emulsion to replace the fat by adding fruit juices, water with added vitamin C or flat coke to chocolate formulations.(10.1039/c2jm34233b)

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