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If University of Guelph scientists Robert Lencki and John Craven are correct, they’re on the verge of providing chocolatiers with the industry’s version of the Holy Grail: a healthy fat that mimics cocoa butter in taste and functionality.
According to a recent article in the Globe & Mail, the two Toronto-based researchers have discovered the ultimate alternative to cocoa butter. As reporter Wency Leung writes, “…their solution lies in using a kind of fat called diacylglycerols, which the body metabolizes differently than the triacylglycerols of regular cocoa butter. Both fats are commonly found in food; the researchers liken them to sucrose and fructose, two natural sugars that are metabolized differently.”