Scientists have discovered a way to make low-fat chocolate that easily melts in your mouth.
Chocolate is crammed with fat. But decreasing the fat content of the confection makes it difficult and less likely to melt in your mouth, researchers said.
Researchers at KU Leuven in Belgium found that including limonene could improve lower-fat versions' texture and ability to melt.
The researchers targeted the process of crystallisation of cocoa butter, which goes through several important transformations at different times and temperatures.
They studied crystallisation at 17 degrees Celsius and 20 degrees Celsius using differential scanning calorimetry and X-ray diffraction to observe cocoa butter profiles when limonene was added up.
The Belgian researchers found that introducing the compound hastened cocoa butter crystallisation at 17 degrees Celsius, but repressed cocoa butter crystallisation at 20 degrees Celsius.