Don’t worry about losing weight! Low-fat chocolate tastes the same

For people with a sweet tooth, chocolate is a love-hate relationship; it tastes good but they are afraid of getting fat. However, according to foreign media reports, British researchers have found that low-fat chocolate made with agar-agar not only has half the calories, but also maintains the "pure and smooth taste" of the fat source in chocolate - the milky mixture, killing two birds with one stone.

According to a report by the British Broadcasting Corporation (BBC), many low-fat chocolate candies on the market taste significantly worse than "real" chocolate, because the "pure smooth taste" of chocolate comes from the milky mixture formed by small fat globules suspended in solids. But researchers at the University of Warwick in the UK have found a way to replace the fat globules, halving the calories while still maintaining the taste.

Researchers have found that half the fat in chocolate can be replaced with water, juice or alcohol. The secret is to use agar-agar, which is used in jelly, to replace the small fat globules in the emulsion. The emulsion formed by the mixture of alcohol and agar is like small, delicious vodka jellies.

However, the process of turning fat into jelly is very complicated, because the volume of small fat globules is very small, with a diameter smaller than the radius of a hair. If agar jelly is to be made to such a small size, it needs to be able to withstand a series of processing such as high temperature and cooling. But the good news is that the method has been researched, and efforts are being made to standardize the operating procedures to reduce costs.

According to the experimental results of scholars from the University of Warwick, combinations of agar-agar plus juice, agar-agar plus alcohol, and agar-agar plus water can all be used to produce low-fat chocolate without compromising the taste. At the same time, using the same principles and methods and adopting other liquids can reduce the sugar content.