Scientists from the University of Warwick in the UK have revealed a new method to cut the amount of fat in chocolate in half while keeping all the taste. Here’s the problem with chocolate — what makes
5 it velvety and smooth in the mouth is exactly what ends up elsewhere — fat. Low-fat versions disappoint because it’s difficult to replace the tiny globules of fat with anything else that disperses within the chocolate and maintains its texture.
10 The trick, it seems, is to use agar — a widely available jelling agent. Thoroughly blended bits of it, the researchers say, act as tiny sponges that soak up any liquid — fruit juice, plain water, even alcohol. Stefan Bon, who led the research, said that the
15 method opens up whole new markets for chocolate, and that additives such as fruit juice could further increase chocolate’s health credentials. He says: “It would both lower fat content and sugar content, so for people that just have a craving and just want to down a bar of 200g,
20 you take half the amount of fat in, so it’s great.” But for the less health-conscious, students in the group have made a chocolate bar containing four shots of vodka.
HEALTHY chocolate. Disponível em: . Acesso em: 12 out. 2013.
Fill in the parentheses with T (True) or F (False). The text has answers to the following questions:
( ) What makes chocolate smooth and soft?
( ) Where did Stefan Bon work before going to Warwick?
( ) How can chocolate be made healthier?
( ) Why does agar help to keep the chocolate texture?
According to the text, the correct sequence, from top to bottom, is
