The agar bubbles are also high in fibre, a natural appetite suppressant. Previous attempts to reduce the fat content of chocolate – usually about 30 per cent – while retaining the taste and texture ...

The new method can be easily adapted to existing chocolate manufacturing Chemists have found a new way to halve the fat of chocolate using liquids which does not change the "mouthfeel". Low-fat ...

Chemists have found a new way to halve the fat of chocolate using liquids that does not change the “mouthfeel”. Low-fat preparations of chocolate are well known but their textures tend not to match ...

Chemists have found a new way to halve the fat of chocolate using liquids which does not change the "mouthfeel". Low-fat preparations of chocolate are well known, but their textures tend not to match ...

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