They make a chocolate with 50% less fat - Medical Research

August 29, 2013 – 01:54
Systematic-review-Chocolate

MADRID , 8 (IRIN)

A team of scientists from the University of Warwick (UK) have used new technologies to create a chocolate that contains 50 percent fat. As explained researchers, half the usual fat food (found in cocoa butter) is replaced by orange juice, water or gas vitamin C 'light', making it "more wholesome" . They have said that "its taste and texture does not change".

The author of this research , Stefan Bon, explained at the congress of the American Chemical Society that he intended his team was to replace cocoa butter, which is the main ingredient of chocolate greasy. In this sense, has explained that the techniques used until now consisted of introducing air bubbles into the chocolate.

Ideally for food to maintain normal texture these bubbles were 30 microns, but, as pointed out by experts, these mature very quickly and is difficult to keep stable at that size. However, the team has managed to introduce Bon recipe chocolate, fruit juice as microbubble, which keeps the product without apparent changes to the consumer.

Another advantage of this new recipe is not form the fat layer overlying the white chocolate when long open and unconsumed.

For the chemist, "the results are encouraging, " and now expects the food industry is that a step further and decide to bring to market their product.

(EuropaPress)

Source: noticias.lainformacion.com

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2005-07-26 00:30:05 by china_blue

Take 2 M&M's and call me in the morning?
LONDON (Reuters) — Mars, the company that made its fortune satisfying chocolate cravings, announced plans Monday to develop medications that use a component of cocoa to help treat diabetes, strokes and vascular disease.
The privately held U.S. company that produces M&M's and Mars bars says it hopes to make medications based on flavanols — plant chemicals with health benefits found in cocoa, as well as red wine and green tea.
Mars says it is in talks with large pharmaceutical companies for a licensing or joint venture agreement to reproduce the compounds in cocoa shown to improve blood flow

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Dark chocolate -- not white chocolate -- lowers high blood pressure, say Dirk Taubert, MD, PhD, and colleagues at the University of Cologne, Germany. Their report appears in the Aug. 27 issue of The Journal of the American Medical Association

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