A presentation at the 245th National Meeting & Exposition of the American Chemical Society reveals that new technology is now available for making “fruit-juice-infused chocolate,” according to Stefan A. F. Bon, Ph.D. who led the research. Chocolate is composed of an emulsion of cocoa butter and water or cocoa powder combined with milk. Lecithin is added to many chocolates as an emulsifier. Bon’s team used fruit juices and other approved ingredients to form an emulsion formulated by British chemist Percival Spencer Umfreville Pickering, which uses solid particles instead of an emulsifier. Bon explains that the new technology would allow manufacturing […]Continue reading Chocolate with Fruit Juice and Less Fat?
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