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.
1. texture n.
觸感 (chu4 gan3)
例: This artificial fabric has the texture of silk.
2. velvety adj.
絲絨般的 (si1 rong2 ban1 de5)
例: She likes the velvety feel of yogurt.
3. substitute n.
替代品 (ti4 dai4 pin3)
例: Tofu can be used as a meat substitute in vegetarian recipes.