Seaweed Could Help Make Chocolate Low-Fat

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Seaweed Could Help Make Chocolate Low-Fat
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Seaweed Could Help Make Chocolate Low-Fat

Chocolate is a tasty treat, no doubt about it, but health wise, it could stand to improve. Read on to learn how scientists are trying to make low-fat chocolate.

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Scientists at Warwick University have created what they call "choco-lite."

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This lighter chocolate uses seaweed to bulk up the texture.

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To lighten up the chocolate, Dr. Stefan Bon extracted a jelly made from seaweed.

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The seaweed jelly contains microscopic bubbles called agar bubbles.

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These agar bubbles are crucial to the texture of the low-fat chocolate.

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Previous attempts to reduce the fat in chocolate have left the taste and texture unsatisfying.

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Adding air bubbles to the chocolate made it feel too light, while water bubbles made the chocolate less crisp.

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The chocolate and agar, when heated properly, will simultaneously solidify at room temperature.

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The small bubbles in the agar-filled chocolate don’t upset the flavor because the mouth can't tell the difference between the bubbles and fat.

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This research could prove incredibly useful to the food industry, which is on the hunt for a fat substitute.

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Since fiber makes up 80 percent of the agar, it’s more filling than typical chocolate.

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Dr. Bon even tried to add vodka to his new chocolate recipe. Bon explained that the vodka addition “didn’t taste particularly nice,” but he is hoping that ingredients like Bailey’s or amaretto might be better.

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Reducing the fat in chocolate is no easy task since the flavorful texture comes from the emulsion of fat globules.

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Dr. Bon has also said that the process for his chocolate could help to reduce the sugar content.

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According to New Scientist, choco-lite actually tastes pretty good.

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Warwick University isn’t new to chocolate research either.

In 2012, Warwick University tried to add fruit juice to chocolate in order to cut the amount of fat in half.

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Earlier this year, research from the University of Granada found that people who ate more chocolate actually had less body fat.

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Dark chocolate in particular has been shown to have excellent health benefits. Dark chocolate is actually an antioxidant-rich food and research shows it can help lower blood pressure.

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It's not just chocolate bars that have benefits either. Scientists have been researching the effect of chocolate milk on athletes as well. Some studies show that chocolate milk is actually better for recovery than sports drinks.

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Chocolate is a beloved dessert to millions.

Sadly, its fat content can be less than desirable for dieting, so Warwick University is on a mission to create "low-fat" chocolate.

This task is harder than it seems because reducing the fat in chocolate can drastically alter the flavor, but scientists at Warwick University think they may have found the miracle ingredient ... seaweed.

Check out the slideshow above to learn how seaweed could make chocolate low fat.

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