Chemists have found a new way to halve the fat of chocolate using liquids which does not change the "mouthfeel". Low-fat preparations of chocolate are well known, but their textures tend not to match the real thing.
化學家發現使用液體減半巧克力脂肪，也不會改變「口感」的新方法。低脂巧克力已經很普遍，但口感往往比不上貨真價實的巧克力。
A report at an American Chemical Society meeting described a method using the popular gelling agent agar to make tiny "sponges" that displace fat.
一份在「美國化學學會」會議上發表的報告，描述利用頗受歡迎的凝膠劑石花，製造微小「海綿」取代脂肪的方法。
Normal chocolate gets much of its velvety feel from an emulsion of fat globules suspended within the solid.
正常巧克力的絲滑口感，大部分是從懸浮在固體狀巧克力中的脂肪球凝膠而來。
Replacing those is tricky - any substitutes have to remain dispersed throughout the chocolate as it is heated and cooled to a solid, and they have to remain small.
要取代那種口感很難，替代品必須在巧克力加熱及冷卻成固體時，都能維持散布在巧克力中，也必須要小。
新聞辭典
textures：名詞，觸感。例句：This artificial fabric has the texture of silk.（這種人造纖維有絲的觸感。）
velvety：形容詞，天鵝絨般光滑的。例如under a wonderful velvet sky（絲絨般的美好天空下）
substitutes：名詞，替代品。例句：Tofu can be used as a meat substitute in vegetarian recipes.（烹調素食時，豆腐可做為肉類替代品。）
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