科学家利用果汁降低巧克力脂肪含量

    食品伙伴网讯 据外媒报道，英国华威大学（University of Warwick）研究人员找到一种方法，可以把巧克力的脂肪含量减少一半但口感不变。

    华威大学研究人员发现，苹果汁、橘子汁、蔓越莓汁可以取代巧克力中一半的脂肪，保持了巧克力入口即化的口感，并赋予它水果口味。

    现在市面上也有低脂类巧克力糖果，但口味明显不如"真正"的巧克力，因为巧克力的"纯正润滑口感"就来自于小脂肪球悬混在固体中形成的乳状混和物。

    部分原文报道如下：

    Struggling to get the kids to eat their five-a-day? Scientists may well have invented a novel solution that will certainly provide a small boost to their intake - chocolate made with fruit juice.

    And it is better for their waistline too, as the tiny droplets of juice - apple, orange and cranberry - are used to replace up to half of the bar's fat content.

    The technique works with all types of chocolate, dark, milk, and white, but does give the final product a fruity flavour, the researchers have admitted.

    原文链接：<http://www.dailymail.co.uk/sciencetech/article-2305405/Now-chocolate-day-Scientists-create-bars-fat-fruit-juice.html>

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