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.
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
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)
A: Artificial intelligence technology has been causing controversy lately: a student was caught cheating with AI to win the grand prize in an art contest. B: That’s so absurd. Does this mean that AI paints better than humans? A: Maybe. Luckily, the student was later disqualified. B: And more absurdly, it’s becoming more and more popular to use AI technology to “resurrect” people. A: Yeah, some netizens even posted videos featuring the late singer CoCo Lee, who was “resurrected” by them with AI software. A: 人工智慧的爭議不斷,有學生違規使用AI參加美術展,甚至贏得首獎。 B: 真誇張,這是不是代表AI比人類還強大? A: 或許吧,幸好得獎資格被取消。 B: 還有更誇張的︰讓死者重現的「AI復活」技術越來越熱門。 A: 對啊,還有網友製作已故歌后李玟「復活」的影片呢! (By Eddy Chang, Taipei Times/台北時報張聖恩)
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