Vodka jellies halves chocolate fat
British chemists have found a new way to halve the fat of chocolate using liquids which does not change the “mouthfeel”.
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.
British researchers at University of Warwick said water, fruit juice or even alcohol could replace up to half the fat.
When used with alcohol, Stefan Bon said they were like “tiny vodka jellies”.
British chemists have found a new way to halve the fat of chocolate using liquids which does not change the mouthfeel
What has held up such chemistry is making what is known as an emulsion – a thorough blend of materials that do not tend to mix, such as oil and water.
Normal chocolate gets much of its velvety feel from an emulsion of fat globules suspended within the solid.
Replacing those is tricky – any substitutes have to remain dispersed throughout the chocolate as it is heated and cooled to a solid, and they have to remain small.
Dr. Stefan Bon said that the smooth texture of chocolate requires that the globules be smaller than about 30 millionths of a metre across – about half the width of a human hair.
The Warwick team first published an attempt to crack the problem in a 2012 paper in the Journal of Materials Chemistry.
That formulation made “armored” spheres of liquid, using two materials – fumed silica, a form of the same material from which sand is made, and chitosan, a compound derived from shellfish.
That solution required that the liquid be slightly acidic, so the team used fruit juices.
“That was exciting because it had the combination of fruit juice and chocolate, and everybody went wild on it,” said Dr. Stefan Bon.
“Then some people – especially in the UK – said: <<but can we do alcohol?>>
“We’ve been working very hard in the lab to make a system that can do that – instead of these armored systems we then thought we could make tiny little vodka jellies.”
The new approach is simpler to carry out and more versatile in the replacements it can employ.
It also avoids any concerns consumers may have with the nano-structured fumed silica, or dietary restrictions on eating shellfish products.
“So you can stick to your fruit juice if you want, but you can also make a vodka-based chocolate bar, which is exciting – obviously not very healthy, but exciting,” Dr. Stefan Bon said.
On a healthier note, Stefan Bon added that using the method with other liquids could lead to significantly reduced sugar content as well.
“It opens the route to different types of confectionery candy that can be placed on the shelf next to everything else that’s out there already,” he said.