Fruit juice cuts chocolate’s fat in half
Soon, chocolate bars could have up to 50 percent less fat, thanks to fruit juice and chemistry.
Chemists at the University of Warwick have taken out much of the cocoa butter and milk fats that go into chocolate bars, substituting them with tiny droplets of juice measuring under 30 microns in diameter.
Full story at Futurity.
Photo credit: University of Warwick
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