国产热热热精品,亚洲视频久久】日韩,三级婷婷在线久久,99人妻精品视频,精品九热人人肉肉在线,AV东京热一区二区,91po在线视频观看,久久激情宗合,青青草黄色手机视频

媒體英語會帶大家一起學(xué)習(xí) BBC 撰稿人在報道世界大事時常用到的單詞和短語。

英國華威大學(xué)（University of Warwick）科學(xué)家員找到一種方法，可以把巧克力的脂肪含量減少一半但“口感”不變。

BBC記者 Jason Palmer報道：

Here's the problem with chocolate - what makes it velvety and smooth in the mouth is exactly what ends up elsewhere - fat.

Low-fat versions disappoint because it's difficult to replace the tiny globules of fat with anything else that disperses within the chocolate and maintains its texture.

The trick, it seems, is to use agar - a widely available gelling agent. Thoroughly blended bits of it, the researchers say, act as tiny sponges that soak up any liquid - fruit juice, plain water, even alcohol.

Stefan Bon, who led the research, said that the method opens up whole new markets for chocolate, and that additives such as fruit juice could further increase chocolate's health credentials.

Stefan Bon:

"It would both lower fat content and sugar content, so for people who have a craving and want to just down a bar of 200g, you take half the amount of fat in, so it's great."

But for the less health-conscious, students in the group have made a chocolate bar containing four shots of vodka.