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

Thu, Sep 26, 2013 - Page 10

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)