Feeling guilty while delighting in your favourite chocolatelittle more researchers have found a way to make fat-free versions of chocolate delicious. Reducing the fat content makes the chocolate harder and less likely to melt in the mouth. But according to researchers adding limonene - a compound found in lemons and orange - could improve lower-fat versions' texture and ability to melt and could reinstate chocolate's delightful properties.It resulst in a smoother, softer chocolate that melts more easily than typical reduced-fat chocolates.
Annelien Rigolle and other researchers from the University of Leuven in Belgium examined how limonene impacts chocolate production. The team found that adding the limonene accelerated cocoa butter crystallization at 63 degree Fahrenheit, but self-conscious cocoa butter crystallization at 68 degrees Fahrenheit. wide-ranging deliberation of limonene also affected the crystallization steps of the cocoa butter differently, so they could finally affect the texture of chocolate. suspiciously choosing the amount of limonene and the temperature at which chocolate is processed could lead to a smoother, more luxurious reduced-fat chocolate, the researchers suggested.
chocolate is processed could lead to a smoother, more comfy reduced-fat chocolate, the researchers said.
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