This Lowered-Fat Chocolate May Make Dieting a Little Easier
A lowered fat chocolate created by scientists just may make dieting a little easier. Find out now how it tastes.
According to a news release from Temple University, scientists have been busy working on an important dietary problem—how to cut the fat in chocolate, which typically ranges in fat content by 40-60 percent.
Why so much fat? Well, not only because fat adds flavor, but it also makes the processing more manageable because melted chocolate with less fat in it actually clogs the pipeline during manufacturing.
Today those scientists report that they’ve found a way to make chocolate stay fluid in spite of a fat content lowered by 20 percent. The trick? Simply by applying an electric field to the chocolate—a process called “electrorheology” that has been used to thin fuel to improve the transportation of crude oil via a pipeline.
Here’s a video about their discovery.
The Taste Test
According to CBS News, Mary Ellen Camire, a professor of food science and human nutrition at the University of Maine in Orono―who was not involved in the project―said the paper left some important questions unanswered.There was no scientific evaluation of how the treatment affects taste and texture, she said. Nor did the researchers test whether the treated chocolate would remain appealing after time in storage, she was quoted in the CBS News report about the discovery.
However, the study’s lead author, Rongjia Tao reassures the public in the University news release that, “The treated chocolate has wonderful taste,” said Tao. “Some people even claim that the ER-treated chocolate has a slightly stronger cocoa flavor, better than the original chocolate.”
The lowered-fat chocolate is expected to be available for public consumption—and opinion—in about a year.
For more about chocolate and dieting, here’s why Cutting Out Chocolate May be a Bad Dieting Tip for You.
Temple University news release “Chocolate that melts in your mouth, but not on your hips”
“Electrorheology leads to healthier and tastier chocolate” PNAS published ahead of print June 20, 2016; Rongjia Tao et al.
Image courtesy of Pixabay