Diet Chocolate Uses Fruit Juice to Cut Fat

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Scientists are continually looking for ways for us to have our cake and eat it too. Researchers from the University of Warwick hope their discovery will produce a chocolate bar with half the fat, but all of the taste.

Dr. Stefan Bon of the Department of Chemistry and team have created chocolate which removes much of the cocoa butter and milk fats and substituted them with an infusion of orange and cranberry juice. The technique, known as the Pickering emulsion, leaves the “chocolatey mouth-feel” that is normally provided by the fatty ingredients plus the typical glossy appearance and firm texture of a standard candy bar.

The team says that the produce will taste fruity, but that they are also trying another formulation using water and a small amount of ascorbic acid (vitamin C) to make the flavor more of what consumers are used to.

Dr. Bon says, “Our study is just the starting point to healthier chocolate. We’ve established the chemistry behind this new technique, but now we are hoping the food industry will take our method to make tasty, lower-fat chocolate bars.”

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Until this new chocolate bar hits the market, Dr. Will Clower PhD, the author of “The Fat Fallacy: Applying the French Diet to the American Lifestyle,” offers tips on how to eat chocolate “the right way.” He says that it is possible to eat the right kind of chocolate, in small amounts, and still maintain a healthful diet.

Dr. Clower says, "Once you understand how to eat chocolate, it will open up a whole new way of eating chocolate and other foods so it becomes a way of life—not a diet. And this makes 'chocolate eating' the perfect metaphor for correct healthful eating."

First, it is recommended to ditch the milk chocolate and consume the dark kind. The higher cocoa content is what gives chocolate health benefits, such as boosting memory, attention span, reaction time and problem-solving skills by increasing blood flow to the brain. Chocolate may also raise good cholesterol and lower bad cholesterol due to its polyphenol content. Flavonoids may also keep blood healthy, prevent cell damage and inflammation.

"The bottom line is eat small, be small," says Dr. Clower." "No real food is bad for you, if eaten in control. Healthy cultures eat rich foods like chocolate, butter, breads--all of these things and remain fabulously healthy precisely because they eat those foods in control."

Journal Reference:
Thomas S. Skelhon, Nadia Grossiord, Adam R. Morgan, Stefan A. F. Bon. Quiescent Water-in-Oil Pickering Emulsions as a Route toward Healthier Fruit Juice Infused Chocolate Confectionary. Journal of Materials Chemistry, 2012; DOI: 10.1039/C2JM34233B

Additional Resource:
Dr. Will Clower – www.willclower.com

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