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New Technology Replaces Fats In Chocolate With Fruit Juice, Preserving Texture, Mouth-Feel

August 15, 2012: 12:00 AM EST
British researchers have figured out a way to replace as much as half of the cocoa butter and milk fats found in chocolate with micro-droplets of fruit juice – without loss of mouth-feel, texture or chocolaty taste. The new technology maintains the Polymorph V content of the chocolate, thus preserving the glossy appearance, firm texture and melt-in-your-mouth consistency. The chocolate – white, dark and milk chocolate – was infused with orange and cranberry juice using what is called the Pickering emulsion. The resulting confection has a fruity flavor that can be adjusted with water and ascorbic acid to bolster the chocolate taste.
Thomas S. Skelhon et al., "Quiescent Water-in-Oil Pickering Emulsions as a Route toward Healthier Fruit Juice Infused Chocolate Confectionary", Journal of Materials Chemistry, August 15, 2012, © Royal Society of Chemistry
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