Doorbraak healthcare

[Cees Binkhorst]

REPLY TO: D66 at nic.surfnet.nl

En dan komt de doorbraak er toch.
Weliswaar niet bij Obama, maar in de chocolade.

Het is nu kennelijk mogelijk een groot deel van het vet te vervangen
door water. Een doorbraak, die wereldwijd kan bijdragen aan een
verbetering van de gezondheid.

Groet / Cees

Chocolate bar that can be eaten during Lent

A "healthy" chocolate bar which can be eaten during Lent has been
invented by scientists who replaced the fat with water.
http://www.telegraph.co.uk/health/healthnews/7273281/Chocolate-bar-that-can-be-eaten-during-Lent.html
By Andrew Hough
Published: 8:00AM GMT 20 Feb 2010

Experts said the breakthrough could help tackle Britain?s obesity crisis
by producing a 'new generation of low-fat foods'.

The low-fat chocolate containing almost two thirds water is said to
taste identical to regular bars and could pave the way for a new
generation of “healthy” foods.

Researchers are also developing a low-fat mayonnaise and porridge which
prevents people from feeling hungry by staying in their stomach longer.

Experts said the breakthroughs could help tackle Britain’s obesity
crisis by producing a “new generation of low-fat foods”.

Recent figures showed that child obesity was rising in England – from 10
per cent of children in 1995 to 17 per cent in 2008 – while almost one
in four adults in Britain are now considered obese.

In their research, University of Birmingham scientists discovered they
could replace a normal chocolate bar’s fat particles with calorie-free
substances such as water, air or gels.

The team, which are in negotiations to develop their research, created
the “water-chocolate” by then connecting water particles with cocoa
butter crystals.

The bar, which contains about 60 per cent water, was found to have the
same taste, smell and feel in a person’s mouth.

Because the particles are so small, they also discovered the new
“healthy” bar could even melt at between 89F and 93F (32-34C).

“It is possible that small, stable, air bubbles designed to resemble oil
droplets in terms of their size and physical properties could be used to
produce a new generation of low fat foods,” said Dr Philip Cox, who led
the research.

A similar technique has been known to reduce a food’s salt content by up
to 80 per cent because water is hidden inside oil droplets.

This means only an outer skin contains any salt.

The researchers said their new “super porridge” can last in a person’s
stomach for up to six hours because liquid changes into a gel after
coming into contact with stomach acid.

Prof Ian Norton, who is overseeing the research, said: “It remains there
for 5-6 hours, so is perfect for between meals.

“We are well advanced with the work and are already talking to
manufacturers about creating products based on our research.”

Prof Norton told the Evening Standard that the new mayonnaise tasted
identical to full-fat produce but with just five per cent fat.

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