食品伙伴網(wǎng)訊 據(jù)外媒報(bào)道，英國(guó)華威大學(xué)（University of Warwick）研究人員找到一種方法，可以把巧克力的脂肪含量減少一半但口感不變。
華威大學(xué)研究人員發(fā)現(xiàn)，蘋果汁、橘子汁、蔓越莓汁可以取代巧克力中一半的脂肪，保持了巧克力入口即化的口感，并賦予它水果口味。
現(xiàn)在市面上也有低脂類巧克力糖果，但口味明顯不如"真正"的巧克力，因?yàn)榍煽肆Φ?quot;純正潤(rùn)滑口感"就來自于小脂肪球懸混在固體中形成的乳狀混和物。
部分原文報(bào)道如下：
Struggling to get the kids to eat their five-a-day? Scientists may well have invented a novel solution that will certainly provide a small boost to their intake - chocolate made with fruit juice.
And it is better for their waistline too, as the tiny droplets of juice - apple, orange and cranberry - are used to replace up to half of the bar's fat content.
The technique works with all types of chocolate, dark, milk, and white, but does give the final product a fruity flavour, the researchers have admitted.
