New Technique Allows For Low Fat Chocolate

New Technique Allows For Low Fat Chocolate

There have been various claims of low fat or “healthy” chocolate for years but the truth is, other than sugar and dairy content those chocolates aren’t very healthy afterall. The main cause is the fact that chocolate has to be made with fat. That’s right, the rich deliciousness is crammed full of fat. The saddest

There have been various claims of low fat or “healthy” chocolate for years but the truth is, other than sugar and dairy content those chocolates aren’t very healthy afterall. The main cause is the fact that chocolate has to be made with fat. That’s right, the rich deliciousness is crammed full of fat. The saddest part is, the fat isn’t there really for taste. Chocolate by itself is very viscous, which means it doesn’t flow very well. Think of cold syrup or honey. Fat is introduced to make it flow and make it easier to mold. But leave it to science to take our favorite treat and make it good for you.

Scientists have proven that they can mold and flow chocolate just as well as if they had added more fat, without the fat. What trickery did they use? They used a low level electrical field to reduce viscosity. This isn’t a new discovery, but traditionally electric fields have been used to increase viscosity in liquids as opposed to reduce it. They applied this to chocolate for the first time and the results were pretty fantastic. In fact, scientists say they can reduce the viscosity of chocolate by 40-50% which means that they can lower the fat content by 10% or more.

That doesn’t mean they’re on the same level as health foods like fruits or veggies but that does mean that you can go ahead and feel a little better about eating that extra piece. Any excuse to eat more chocolate is okay with us.

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