Nav: Home

Creating a reduced-fat chocolate that melts in your mouth

April 27, 2016

Chocolate is divinely delicious, mouthwateringly smooth and unfortunately full of fat. But reducing the fat content of the confection makes it harder and less likely to melt in your mouth. That's why scientists are investigating additives that could reinstate chocolate's delightful properties in these lower-fat treats. Now, researchers report in ACS' Journal of Agricultural and Food Chemistry an analysis that sheds light on how adding limonene could improve lower-fat versions' texture and ability to melt.

Flavor and sweetness make strong contributions to the pleasant experience of eating chocolate, but so do look and feel. Reducing the fat in chocolate, however, often ruins its texture and viscosity. Previous research has shown that adding limonene - a compound found in lemons and oranges - results in a smoother, softer chocolate that melts more easily than typical reduced-fat chocolates. Annelien Rigolle and colleagues at KU Leuven in Belgium sought to investigate exactly how limonene impacts chocolate production. They focused on one part of this process: the crystallization of one of its main ingredients, cocoa butter, which undergoes several important transformations at different times and temperatures.

The researchers examined crystallization at 63 °F and 68 °F using differential scanning calorimetry and X-ray diffraction to examine cocoa butter profiles when limonene was added. Surprisingly, they found that adding the compound accelerated cocoa butter crystallization at 63 °F, but inhibited cocoa butter crystallization at 68 °F. Varied concentrations of limonene also affected the crystallization steps of the cocoa butter differently, so they could ultimately affect the texture of chocolate. The study suggests that carefully choosing the amount of limonene and the temperature at which chocolate is processed could lead to a smoother, more luxurious reduced-fat chocolate.
-end-
The researchers acknowledge funding from the Fund for Scientific Research-Flanders, Belgium (FWO), and KU Leuven University.

The American Chemical Society is a nonprofit organization chartered by the U.S. Congress. With nearly 157,000 members, ACS is the world's largest scientific society and a global leader in providing access to chemistry-related research through its multiple databases, peer-reviewed journals and scientific conferences. Its main offices are in Washington, D.C., and Columbus, Ohio.

To automatically receive news releases from the American Chemical Society, contact newsroom@acs.org.

Follow us: TwitterFacebook

American Chemical Society

Related Chocolate Articles:

Cocoa & chocolate are not just treats -- they are good for your cognition
In a recent review published in Frontiers in Nutrition, Italian researchers examined the available literature for the effects of acute and chronic administration of cocoa flavanols on different cognitive domains.
Eating chocolate may decrease risk of irregular heartbeat
Consuming moderate amounts of chocolate was associated with significantly lower risk of being diagnosed with atrial fibrillation (AF)--a common and dangerous type of irregular heartbeat--in a large study of men and women in Denmark led by researchers at Harvard T.H.
Milk versus dark chocolate: A scientific showdown (video)
Valentine's Day is nearly here. Whether you're spending it with your significant other or flying solo, chocolate is often in the mix.
Pigs and chocolate: Using math to solve problems in farming
Improving cocoa yields for the chocolate industry, estimating the quality of meat in pigs and refining the design of a hydroponics system, were three farming challenges tackled by academics at a recent workshop hosted by the University of Bath's Institute for Mathematical Innovation.
Scientists discover way to make milk chocolate have dark chocolate health benefits
Dark chocolate can be a source of antioxidants in the diet, but many consumers dislike the bitter flavor.
Belgian researchers check quality of chocolate with ultrasound
The quality of Belgium's famous chocolate largely depends on the crystals that form during the hardening of the chocolate.
Social engineering: Password in exchange for chocolate
It requires a lot of effort and expense for computer hackers to program a Trojan virus and infiltrate individual or company computers.
Creating a reduced-fat chocolate that melts in your mouth
Chocolate is divinely delicious, mouthwateringly smooth and unfortunately full of fat.
You can thank diverse yeasts for that coffee and chocolate
Humans have put yeast to work for thousands of years to make bread, beer, and wine.
Fungus that threatens chocolate forgoes sexual reproduction for cloning
A fungal disease that poses a serious threat to cacao plants -- the source of chocolate -- reproduces clonally, Purdue University researchers find.

Related Chocolate Reading:

Best Science Podcasts 2019

We have hand picked the best science podcasts for 2019. Sit back and enjoy new science podcasts updated daily from your favorite science news services and scientists.
Now Playing: TED Radio Hour

Anthropomorphic
Do animals grieve? Do they have language or consciousness? For a long time, scientists resisted the urge to look for human qualities in animals. This hour, TED speakers explore how that is changing. Guests include biological anthropologist Barbara King, dolphin researcher Denise Herzing, primatologist Frans de Waal, and ecologist Carl Safina.
Now Playing: Science for the People

#SB2 2019 Science Birthday Minisode: Mary Golda Ross
Our second annual Science Birthday is here, and this year we celebrate the wonderful Mary Golda Ross, born 9 August 1908. She died in 2008 at age 99, but left a lasting mark on the science of rocketry and space exploration as an early woman in engineering, and one of the first Native Americans in engineering. Join Rachelle and Bethany for this very special birthday minisode celebrating Mary and her achievements. Thanks to our Patreons who make this show possible! Read more about Mary G. Ross: Interview with Mary Ross on Lash Publications International, by Laurel Sheppard Meet Mary Golda...