Creating a reduced-fat chocolate that melts in your mouth

Chocolate is divinely delicious, mouthwateringly smooth and unfortunately full of fat. But reducing the fat content of the confection makes it harder and less likely to melt in your mouth. That's why scientists are investigating additives that could reinstate chocolate's delightful properties in these lower-fat treats. Now, researchers report in ACS' Journal of Agricultural and Food Chemistry an analysis that sheds light on how adding limonene could improve lower-fat versions' texture and ability to melt.

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