英国《每日邮报》报道,英国科学家研制出一种新配方巧克力,该巧克力以果汁代替了脂肪成分,使巧克力的脂肪含量降低了50%,同时留有巧克力的口感。该研究由英国华瑞克大学的科学家完成。研究人员斯特凡·邦指出,脂肪是巧克力令人“上瘾”的原因所在,巧克力口感滑嫩、化于舌尖,具有“脆裂感”。 British “Daily Mail” reported that British scientists developed a new formula chocolate, the fruit juice instead of the fat composition, the fat content of chocolate reduced by 50%, while leaving the taste of chocolate. The study was done by scientists at the University of British Columbia. Researchers Stefan · Bang pointed out that fat is the “addictive” of chocolate is the reason, the chocolate taste slippery, to the tongue, with a “sense of rupture.”