Improving low-fat chocolate
Chocolate is truly an indulgent treat. But its high fat content (about 30% by weight) has caused food formulators to develop low-fat versions. Decreasing the fat content of chocolate, however, can lead to problems with processing or loss of taste and textual qualities.

Researchers at the University of Nottingham and the Nestlé Product Technology Center studied how particle size distribution affects certain properties of reduced-fat chocolate. They detailed their findin…

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