Thu, Sep 26, 2013 - Page 10 News List

Chocolate and agar recipe can halve the fat
巧克力加石花可減半脂肪

A worker pours chocolate into a mold at a chocolate factory in Yogyakarta, Indonesia on Dec. 19, 2011.

工作人員二0一一年十二月十九日在印尼日惹的一處巧克力工廠,將巧克力倒入模子裡。

Photo: REUTERS

照片:路透

Chemists have found a new way to halve the fat of chocolate using liquids that do not change the “mouthfeel.” Low-fat preparations of chocolate are well known, but their textures tend not to match the real thing.

A report at an American Chemical Society meeting described a method using the popular gelling agent agar to make tiny “sponges” that displace fat.

Normal chocolate gets much of its velvety feel from an emulsion of fat globules suspended within the solid.

Replacing those is tricky — any substitutes have to remain dispersed throughout the chocolate as it is heated and cooled to a solid, and they have to remain small.

(Liberty Times)

化學家發現使用液體減半巧克力脂肪,也不會改變「口感」的新方法。低脂巧克力已經很普遍,但口感往往比不上貨真價實的巧克力。

一份在「美國化學學會」會議上發表的報告,描述利用頗受歡迎的凝膠劑石花,製造微小「海綿」取代脂肪的方法。

正常巧克力的絲滑口感,大部分是從懸浮在固體狀巧克力中的脂肪球凝膠而來。

要取代那種口感很難,替代品必須在巧克力加熱及冷卻成固體時,都能維持散布在巧克力中,也必須要小。(自由時報/翻譯:自由時報國際新聞中心)

TODAY’S WORDS 今日單字

1. texture n.

觸感 (chu4 gan3)

例: This artificial fabric has the texture of silk.

(這種人造纖維有絲的觸感。)

2. velvety adj.

絲絨般的 (si1 rong2 ban1 de5)

例: She likes the velvety feel of yogurt.

(她喜歡酸乳酪絲絨般的口感。)

3. substitute n.

替代品 (ti4 dai4 pin3)

例: Tofu can be used as a meat substitute in vegetarian recipes.

(烹調素食時,豆腐可做為肉類替代品。)


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