High fat content in foods chocolate makes people afraid of getting fat if you eat them. Now researchers have created a low-fat chocolate with a fat substitute to water.

Low-fat chocolate is almost two-thirds contain water. Yet this chocolate have the same taste with a delicious chocolate because it is generally much fat.

Brown breakthrough is expected to be healthy foods that will help overcome the current obesity crisis, especially in children.

cases of child obesity in the UK increased in 1995 to 2008 from 10 percent to 17 percent. One reason is the high-fat foods and sugar and chocolate.

That’s why researchers create brown water that will connect the water particles with the crystal so that the 60 percent cacao chocolate will contain water. Because the particles are very small, this chocolate will melt at a temperature of 34-36 degrees Celsius.

Very possible if the small particles of water and stable is designed to resemble the fat particles to produce low-fat foods.

The same technique is also being developed researchers to make low-salt foods and retaining pulp satiety.

Water particles will turn into a gel when meeting with stomach acid and can finally stop their hunger for up to 6 hours. Because the effect lasted 5-6 hours then the product is suitable to eat between lunch time.

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