Fruit juice infused chocolate to reduce fat consumption | Chemistry World

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.[cite]10.1039/c2jm34233b[/cite]

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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Author: Robert Slinn

Robert Slinn is ChemSpy's guest columnist. You can read his chemical news updates under the banner "Slinn Pickings". Robert is a Chartered Chemist (CChem), Member of the Royal Society of Chemistry (MRSC) and is a Visiting Researcher in the Department of Chemistry at the University of Liverpool. He has extensive experience in R&D: synthesis, analysis and analytical methods development; troubleshooting, consultancy, and teaching/training methods in industry and in academia. Robert is also 'Physical Methods' author for the Specialist Periodical Report series 'Organophosphorus Chemistry', published by Royal Society of Chemistry, Cambridge, UK. Robert has worked alongside David on the Bedside Book of Chemistry and a major Thomson-Reuters report on the state of the pharmaceutical industry for the 2011 International Year of Chemistry