British scientists have developed an innovative way to create chocolate with reduced fat content. Instead of traditional milk fats and cocoa butter, the researchers suggested using tiny drops of fruit juice. Experiments have shown that adding orange or cranberry juice can reduce the fat content by almost half, while maintaining the basic properties of traditional chocolate..

An innovative manufacturing technique ensures that the valuable polymorph V is preserved in chocolate, which is responsible for its characteristic shine, pleasant hardness and delicate texture.. This chocolate slowly melts in the mouth, and fruit additives give the product a slight orange or cranberry flavor.. For those who prefer the classic taste, scientists have suggested using water with ascorbic acid instead of juice, which keeps the original taste of chocolate unchanged..

A special feature of the new product is its resistance to the formation of white plaque, which often appears on the surface of classic chocolate over time.. This makes the product more attractive from an aesthetic point of view, which is especially important for confectioners.

Scientists hope that their development will interest chocolate manufacturers. In their opinion, the new technology will expand the range of products, offering consumers a healthier version of their favorite treat..

In addition, the reduced fat content makes this chocolate suitable for those who watch their diet and strive to maintain a normal weight. The new technology can become a real breakthrough in the industry, as it combines traditional taste with beneficial properties..

Negotiations are currently underway with major manufacturers, and there is every reason to believe that in the near future a new type of chocolate will appear on store shelves, becoming a popular choice for sweets lovers.

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