NPR reported that researchers have come up with a technique that will allow them to eliminate fat from chocolate. A team of researchers led by Rongjia Tao of Temple University was able to successfully remove around 20% of fat that is stored in liquid chocolates. However, it has been noted that the extraction of fat may impact the taste, but chocolates will continue to taste good, even without the fat.
The less fatty chocolate was prepared when Mars Inc., chocolate giant, approached Tao and his team of researchers about improving the consistency of their milk chocolates. As they were working on a way to come up with a formulation, the team realized that they were able to make the the chocolate flow smoothly, without adding any more cocoa butter. It took series of experiments for Tao and his team to come up with chocolate that had smooth flowing consistency and still retain its fabulous taste, minus the unhealthy ingredients.
As a result, the team was able to come up with a chocolate that easily flow through the pipe, even if 10-20% of cocoa butter was removed from the ingredient. Eventually, Tao and his team were able to come up with the liquids that were able to flow through the chocolate factory pipes smoothly, without clogging them. The team used an electrified sieve to make the liquid chocolate smoother, allowing the researchers to remove the extra 10-20% butter from it, thus making it low fat.
Reports also pointed out that so far, the healthiest option in chocolates is to eat dark chocolate as they are loaded with antioxidants and even have weight loss properties.
