Scientists Create a Chocolate That’s 50% Healthier
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Chocolate is delicious, but it’s not the healthiest food choice. Yes, it has antioxidants when it’s dark. But people tend to overstate the health benefits of chocolate. A small piece of dark chocolate contains a good amount of antioxidants; but if you eat more than that, you’re upping your calorie intake and are more likely to pack on pounds. People always say to eat everything in moderation; but when it comes to chocolate, we are more tempted to turn gluttonous.
Aside from dark chocolate, there is no healthy version of chocolate. You can dip your strawberries in it which sort of makes it healthier, but it’s not making the actual chocolate any better for you.
A group of chemists realized the benefits of making a healthier chocolate, so they teamed up to make chocolate 50% healthier. How is this possible? Well, they were able to infuse droplets of juice into chocolate by using a “pickering emulsion.” Usually this type of infusion would result in the chocolate losing its texture, but the team was able to maintain the Polymorph V content–the substance which gives chocolate its glossy appearance and firm texture.
They put orange and cranberry juices into milk, dark, and white chocolate. The chocolate tastes fruity, but it’s not overwhelming. The group also said they could use other types of fruit juices or could simply add vitamin C to it for those who don’t want the fruity taste.
One chemist, Dr. Bon, said, “Our study is just the starting point to healthier chocolate–we’ve established the chemistry behind this new technique, but now we’re hoping the food industry will take our method to make tasty, lower-fat chocolate bars.”
It may help us with our obesity epidemic as long as the chocolate is affordable.
PSFK .
