BBC News - Chocolate and agar recipe can halve the fat:
"Chemists have determined a new way to halve the fat of chocolate while maintaining its typical "mouthfeel", using any liquid - even alcohol.
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.
When used with alcohol, Stefan Bon said they were like "tiny vodka jellies".
But the University of Warwick researcher said that up to half the fat in chocolate can be replaced with fruit juices or even plain water."
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