Choco-lite

• Autores: Caroline Williams
• Localización: New scientist, ISSN 0262-4079, Nº. 2948-2949, 2013, págs. 53-55
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • Williams talks about Peter Fryer et al's breakthrough with water droplets. They adapted a technology normally used to make low-fat margarine, adding gelatin to keep the melt-in-the-mouth feel while stopping the water droplets from pooling. The results were good enough to convince someone: the team sold the patent, which is now being developed in secret by the food industry.