We demonstrate a route toward the preparation of healthier fruit juice infused chocolate candy. Up to 50 wt% of the fat content in chocolate, that is cocoa butter and milk fats, is replaced with fruit juice in the form of emulsion droplets using a quiescent Pickering emulsion fabrication strategy. [….]
The formation of a colloidal gel in the continuous (molten) oil phase provided the system with a yield stress, hereby giving it a gel-like and thus quiescent behaviour under low shear conditions, as determined by rheological measurements.
For my non-chemist readers, some of the cocoa butter is replaced with fruit juice, then emulsified (imagine shaking up your bottle of salad dressing) and stabilised. Better living – and scurvy prevention! – through chemistry.