'Electrifying' Chocolates Can Reduce 20% Of Its Fat Content Without Affecting the Taste

Soon, chocolates won't be classified as a food with high fat content. Scientists from Temple University in Philadelphia claim that applying electricity to milk chocolate can reduce its fat content by 20 percent.

According to hngn.com, researchers said that fats make up to at least 40 percent of a typical molding, and 25 to 30 percent are cocoa butter. "Because children are the leading chocolate consumers, reducing the fat level in chocolate to make them healthier is important and urgent," they wrote.

Just recently, researchers claim that they have discovered a way that will enable them to remove fat from chocolate. The team, led by Rongjia Tao of Temple University was successful at removing about 20 percent of fat that was stored in liquid chocolates and still retain its fabulous taste.

"Most people think of chocolate as solid because this is how they buy and eat it," Tao and his team explained. "To the chocolate maker, however, chocolate is a liquid for the whole process of production and only solidified just before it is ready to be packed and sent to the warehouse or store."

Digital Trends reported that by applying electricity to chocolate, Tao and his team noticed that they could flatten cocoa solids and then line it up. This caused the liquid chocolate to flow smoother without having to add cocoa butter. It is Tao's hope to bring his new technology and create a "healtier" version of chocolates where people can have easy access to. At the moment, the patent is owned by Temple University, but they are not closing any possibilities for commercialization. Tao said that chocolate makers could widely adopt this new method, as it only requires one additional piece of equipment.

Tao is reportedly working with "a major chocolate company" to get his electric chocolate into the hands of its loyal consumers very soon, Medical Daily reported.