Fruit juice has been used by scientists in the UK to replace up to half of the fat content from cocoa butter and milk fats in milk and white chocolate.
From left to right: Team members Tom Skelhon, Adam Morgan and Stefan Bon © University of Warwick
Stefan Bon and his colleagues at the University of Warwick made a water-in-oil emulsion to replace the fat by adding fruit juices, water with added vitamin C or flat coke to chocolate formulations.
Read the full article at Chemistry World.
Quiescent water-in-oil Pickering emulsions as a route toward healthier fruit juice infused chocolate confectionary
Thomas S. Skelhon , Nadia Grossiord , Adam R. Morgan and Stefan A. F. Bon
J. Mater. Chem., 2012, 22, 19289-19295
DOI: 10.1039/C2JM34233B
